Not So Traditional Fajitas Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - cilantro
  • 2 - limes, juiced
  • 1 - jalapeno, deseeded
  • 2 cloves - garlic
  • 1/4 cups - water
  • 1 tablespoons - chicken soup base
  • 1 tablespoons - honey
  • - kosher or coarse sea salt
  • 1/4 teaspoons - ground corriander
  • 1/4 teaspoons - cumin
  • 1/8 cups - EVOO
  • 2 pounds - chicken breast, boneless skinless
  • 2 - bell peppers, sliced
  • 1 - onion, sliced
  • - cilantro, chopped
  • 3 - jalapenos, optional
  • Directions:

    Add all ingredients up to chicken into a blender. Divide in half. Pour half into a bowl with chicken and in a bowl with peppers and onions with the other half. For best results, marinate 1 hour. If doing in a skillet, slice chicken ahead of time and marinating time may be reduced. If on a grill (preferred), leave chicken breasts whole.
    Preheat grill and brush grates with oil. Use a teflon pad for vegetables. Cook chicken to 160 degrees direct heat. Turn chicken and vegetables often. Remove chicken from heat and rest 5 minutes before slicing. Serve with corn tortillas.

    Brief Description

    Use chicken, beef or shrimp.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican


    Goes great with cilantro cream sauce recipe. Other additions could be guacamole or pico de gallo recipe.



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    Posted On:

    December 19, 2016

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