Sizzlin' Chicken Fajitas by @tabasco

1h7

4 servings

🍗

680 g

Boneless skinless chicken thighs

🥫

30 ml

Tabasco original red sauce

🫒

45 ml

Olive oil

🧂

2.5 ml

Kosher salt

⚫

1 g

Ground black pepper

🧄

1.5 g

Garlic powder

🧅

1.2 g

White onion powder

🧅

200 g

Onion

🫑

300 g

Bell peppers

🥙

400 g

Flour tortillas

🧀

100 g

Cheese

🥛

120 ml

Mexican crema

🌶️

240 ml

Pico de gallo

🥑

240 ml

Guacamole

  1. Cut
    • Boneless skinless chicken thighs
    • Onion
    • Bell peppers

    Cut the chicken thighs into 1/2-inch strips and thinly slice the onion and bell peppers.

  2. Combine
    • TABASCO Original Red Sauce
    • Olive oil
    • Kosher salt

    Combine TABASCO Original Red Sauce, 1 tablespoon olive oil, kosher salt, ground black pepper, garlic powder, and white onion powder in a large bowl.

  3. Add
    • Boneless skinless chicken thighs

    Add the chicken strips and toss until evenly coated with the marinade.

  4. Refrigerate
    • Boneless skinless chicken thighs

    Cover the bowl and refrigerate the chicken for at least 30 minutes or up to 4 hours.

  5. Heat
    • Olive oil

    Heat 1 tablespoon olive oil in the cast-iron skillet over medium-high heat.

  6. Add
    • Onion
    • Bell peppers

    Add the onion and bell peppers, then stir occasionally for 6 to 8 minutes until tender-crisp and lightly caramelized.

  7. Transfer
    • Onion
    • Bell peppers

    Transfer the cooked vegetables to a plate and keep them warm.

  8. Step
    • Boneless skinless chicken thighs

    Remove the chicken from the marinade and discard the remaining marinade.

  9. Heat
    • Olive oil

    Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat.

  10. Cook
    • Boneless skinless chicken thighs

    Cook the chicken in a single layer for 10 to 15 minutes, turning occasionally until browned and cooked through.

  11. Step
    • Boneless skinless chicken thighs

    Check that the thickest chicken strip reaches 165°F (74°C).

  12. Return
    • Onion
    • Bell peppers
    • Boneless skinless chicken thighs

    Return the vegetables to the skillet and toss with the chicken for 1 to 2 minutes until heated through.

  13. Warm
    • Flour tortillas
    • Boneless skinless chicken thighs
    • Onion

    Warm the flour tortillas and fill them with the chicken and vegetable mixture.

  14. Top
    • Shredded cheese
    • Mexican crema or sour cream
    • Pico de gallo or salsa

    Top each fajita with shredded cheese, Mexican crema or sour cream, pico de gallo or salsa, guacamole, and extra TABASCO Original Red Sauce as desired.

Sizzlin' Chicken Fajitas by @tabasco

1h7

4 servings

🍗

680 g

Boneless skinless chicken thighs

🥫

30 ml

Tabasco original red sauce

🫒

45 ml

Olive oil

🧂

2.5 ml

Kosher salt

⚫

1 g

Ground black pepper

🧄

1.5 g

Garlic powder

🧅

1.2 g

White onion powder

🧅

200 g

Onion

🫑

300 g

Bell peppers

🥙

400 g

Flour tortillas

🧀

100 g

Cheese

🥛

120 ml

Mexican crema

🌶️

240 ml

Pico de gallo

🥑

240 ml

Guacamole

Preparation Steps

  1. Step 1/14

    Cut the chicken thighs into 1/2-inch strips and thinly slice the onion and bell peppers.

    🍗Boneless skinless chicken thighs
    🧅Onion
    🫑Bell peppers
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/14

    Combine TABASCO Original Red Sauce, 1 tablespoon olive oil, kosher salt, ground black pepper, garlic powder, and white onion powder in a large bowl.

    🥫TABASCO Original Red Sauce
    🫒Olive oil
    🧂Kosher salt
    ⚫Ground black pepper
    🧄Garlic powder
    🧅White onion powder
    🥣Large bowl
    🥄Measuring spoons

  3. Step 3/14

    Add the chicken strips and toss until evenly coated with the marinade.

    🍗Boneless skinless chicken thighs
    🥣Large bowl
    🥢Tongs

  4. Step 4/14

    Cover the bowl and refrigerate the chicken for at least 30 minutes or up to 4 hours.

    🍗Boneless skinless chicken thighs
    🥣Large bowl

  5. Step 5/14

    Heat 1 tablespoon olive oil in the cast-iron skillet over medium-high heat.

    🫒Olive oil
    🍳Large cast-iron skillet
    🥄Measuring spoons

  6. Step 6/14

    Add the onion and bell peppers, then stir occasionally for 6 to 8 minutes until tender-crisp and lightly caramelized.

    🧅Onion
    🫑Bell peppers
    🍳Large cast-iron skillet
    🥢Tongs

  7. Step 7/14

    Transfer the cooked vegetables to a plate and keep them warm.

    🧅Onion
    🫑Bell peppers
    🥢Tongs
    🍽️Plate

  8. Step 8/14

    Remove the chicken from the marinade and discard the remaining marinade.

    🍗Boneless skinless chicken thighs
    🥣Large bowl
    🥢Tongs

  9. Step 9/14

    Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat.

    🫒Olive oil
    🍳Large cast-iron skillet
    🥄Measuring spoons

  10. Step 10/14

    Cook the chicken in a single layer for 10 to 15 minutes, turning occasionally until browned and cooked through.

    🍗Boneless skinless chicken thighs
    🍳Large cast-iron skillet
    🥢Tongs

  11. Step 11/14

    Check that the thickest chicken strip reaches 165°F (74°C).

    🍗Boneless skinless chicken thighs
    🌡️Meat thermometer

  12. Step 12/14

    Return the vegetables to the skillet and toss with the chicken for 1 to 2 minutes until heated through.

    🧅Onion
    🫑Bell peppers
    🍗Boneless skinless chicken thighs
    🍳Large cast-iron skillet
    🥢Tongs

  13. Step 13/14

    Warm the flour tortillas and fill them with the chicken and vegetable mixture.

    🥙Flour tortillas
    🍗Boneless skinless chicken thighs
    🧅Onion
    🫑Bell peppers
    🍳Large cast-iron skillet
    🥢Tongs

  14. Step 14/14

    Top each fajita with shredded cheese, Mexican crema or sour cream, pico de gallo or salsa, guacamole, and extra TABASCO Original Red Sauce as desired.

    🧀Shredded cheese
    🥛Mexican crema or sour cream
    Pico de gallo or salsa
    🥑Guacamole
    🥫TABASCO Original Red Sauce
    🥄Measuring cups

Composition

Ingredients

Types

Meat, Condiment, Hot sauce, Oil, Seasoning, Vegetables, Bread, Grains, Dairy, Fruit, Dip

Ingredients

Boneless skinless chicken thighs, Tabasco original red sauce, Olive oil, Kosher salt, Ground black pepper, Garlic powder, White onion powder, Onion, Bell peppers, Flour tortillas, Cheese, Mexican crema, Pico de gallo, Guacamole

Notes

Boneless skinless chicken thighs (cut into 1/2-inch strips), Tabasco original red sauce (for the marinade), Olive oil (divided), Onion (large, thinly sliced), Bell peppers (colorful, cut into strips), Flour tortillas (for serving), Cheese (optional topping, shredded), Mexican crema (or sour cream, optional topping), Pico de gallo (or favorite salsa, optional topping), Guacamole (optional topping)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

High protein

Calories

650 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 48g, Fat: 35g, Fiber: 7g, Sugar: 7g

Nutritional Information

Minerals

Sodium: 1100mg, Potassium: 780mg, Calcium: 220mg, Iron: 3.5mg

Vitamins

Vitamin C: 95mg, Vitamin A: 170mcg, Vitamin B6: 0.8mg, Vitamin B12: 0.7mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

22 minutes

Overall

1 hour 7 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Large bowl, Large cast-iron skillet, Chef's knife, Cutting board, Tongs, Plate, Measuring spoons, Measuring cups, Meat thermometer

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@tabasco

Origin

Cuisine

Mexican, Tex-Mex

Geographic

Mexico, North America

Various

Aspect

Texture

Juicy, Tender, Tender-crisp, Slightly charred, Creamy

Flavors

Spicy, Smoky, Savory, Tangy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked chicken out longer than 2 hours), fridge : 3 to 4 days (Store cooled leftovers in an airtight container,Keep below 40°F (4°C)), freezer : 2 to 3 months (Freeze chicken and vegetables without tortillas or cold toppings,Use an airtight freezer-safe container)