Today I am sharing one of my very favorite recipes with you! My sister-in-law made these chicken fajitas for us awhile back and they have become one of my go-to recipes. This is one of those recipes that is so delicious, it always gets passed to everyone you make them for. They are also incredibly easy to make, which is huge a plus.
The marinate for these fajitas has the perfect balance of flavors. It has a secret ingredient (gluten-free soy sauce) that nobody would ever suspect in a Mexican-style dish. I am crazy about peppers and onions, so I have long been a fajita-lover. The peppers and onions in this dish soak up those wonderful flavors from the marinated chicken which is divine.
I remember when I first found out I had to eat gluten-free, a friend of mine who’s husband also has to eat gluten-free told me that they eat a lot of Mexican food. Mexican food really is great as most of it is naturally gluten-free! I have always preferred corn tortillas to flour and they are pretty interchangeable.
I love serving these fajitas with avocado and crumbled feta cheese. Feta cheese reminds me of the popular Mexican cheese queso fresco that I love, but I always seem to have feta on hand. These fajitas would really be great with any of your favorite toppings though! Enjoy!
- ¼ cup gluten-free soy sauce (can sub coconut aminos)
- ¼ cup oil
- ¼ cup brown sugar (or sweetener of choice)
- 2 tablespoons lime juice
- 2 tablespoons white vinegar
- 3 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon ground ginger
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 3 boneless, skinless chicken breasts, sliced into thin strips
- ½ large red onion, thinly sliced
- 1 medium green pepper, thinly sliced
- 1 medium red pepper, thinly sliced
- 2 medium tomatoes, chopped
- Mix all the ingredients for the marinate together in a large ziploc bag or shallow dish. Add the sliced chicken and mix to coat it evenly. Marinate for at least 1 hour or up to 12 hours.
- Heat a large skillet with 1 tablespoon of oil. Add the chicken and all the marinate to the skillet and sautee for 3-4 minutes, bringing the sauce to a full boil.
- Add the sliced onions, peppers, and tomatoes and cook until they are just tender.
- Serve on corn tortillas with your favorite toppings. My favorite toppings are avocado, feta cheese (or queso fresco), and salsa. Enjoy!