Chicken and Chorizo Fajitas
These easy chicken and chorizo fajitas are full of bold Mexican flavors and combine crispy browned chorizo with juicy tender chicken.
Servings: 2
Calories (Estimated): 467kcal
Equipment:
- kitchen scale
- knife and cutting board
- measuring spoons
- rubber spatula
- bowls
- cast iron skillet(s)
- wooden spoon or spatula
- kitchen tongs
Ingredients:
- 3 ounces boneless, skinless chicken breast, cut into bite-sized chunks
- 1 teaspoon fajita seasoning (I recommend my chili lime seasoning)
- 2 teaspoons mild olive oil, divided into 1 teaspoon and 1 teaspoon
- 3 ounces bulk Mexican chorizo sausage
- 2 flour tortillas (6-inch diameter)
- 2 slices red onion, each cut in half
- about 20 thin strips bell pepper (about ½ bell pepper), any color or color combination
- 2 tablespoons sour cream (more, if desired)
- 2 teaspoons finely chopped cilantro (you need about 8 sprigs for that)
Instructions:
- Using a rubber spatula, toss chicken with fajita seasoning in a bowl until all the chicken chunks are coated. Set aside.
- Heat half of the oil in a cast iron skillet until shimmering.
- Add chorizo and the seasoned chicken chunks to the skillet. Cook, stirring often, on medium-high heat until browned and fully cooked (about 6 minutes). Use a wooden spoon or spatula to break up the bulk chorizo meat as it cooks.
- While the meat cooks, warm the tortillas (see notes).
- Transfer the meat to a bowl and set aside for a moment. Set the skillet back on the stovetop. (Don't clean it, the browned bits from the meat will add flavor to the vegetables).
- Add the remaining oil to the skillet, then add onion and pepper slices. Cook on high heat, tossing around a few times, until starting to soften (about 3 minutes).
- Top each tortilla with the meat, the vegetables, sour cream, and chopped cilantro. Serve immediately.
Recipe notes:
How to warm flour tortillas:
If you have a gas range, warm up each tortilla directly over the open flame of one of the small burners using kitchen tongs. (You only need a few seconds for each side.) Alternatively, heat an empty skillet on the stovetop, then heat the tortillas in that.