I suppose many people would call these “fajitas.” As with most things, I am a stickler and a purist; therefore, I would not actually refer to these as fajitas, since the translation of fajita is “little belt,” referring to skirt steak. So just as I will refuse to call anything involving vodka a “martini,” I shall also refuse to call anything that is not skirt steak a fajita.
Etymology aside, this is a simple delicious dish that is representative of our house style of cooking. Not too heavy, fairly healthful, and full of big flavors. As with any simple dish, however, ingredients do matter. For the love of Pete, don’t use frozen, salt-water-injected supermarket chicken breasts from Frankenchickens that have pumped full of hormones and antibiotics. Find yourself a source for free-range (or at least free-roaming), vegetarian, air-chilled chicken. Organic is a plus.
- 3 to 4 boneless, skinless chicken breasts
- 3 tbsp. olive oil
- 1 lime, juiced + 1 lime, halved
- 4 cloves garlic, chopped
- 1 serrano chile, chopped
- 1 tbsp. tequila
- 1 tsp. ground cumin
- 2 tsp. chile powder
- 1 tsp. + 1 tsp. light soy sauce
- 1 tsp. kosher salt, more or less to taste
- 1 white onion, sliced
- Avacado, sliced
- Tomato, sliced
- Cilantro, chopped
- Full-fat Greek-style yogurt or sour cream
- Combine chicken and marinade ingredients in a large plastic bag and toss to coat. Allow to marinate for as long as you have – at least an hour.
- Heat grill to high heat. Remove chicken from marinade (discard) and grill over high heat for about 10 minutes a side. While grilling, squeeze lime half over chicken breasts. Cut the other half of the lime into wedges and serve with shots of tequila (this step is very, very important).
- Meanwhile, saute sliced onion, adding salt and a little soy sauce while cooking. Stir frequently and cook until well browned.
- Remove chicken from grill to a warm plate. Squeeze remaining lime juice over chicken and dust with salt. Cover plate with foil and allow to rest while preparing the onions.
- Slice avocado and tomato and drizzle with lime juice and salt. Slice chicken into thin strips and cover.
- To serve, spread a small amount of yogurt/sour cream on a warm tortilla, add avocado and tomato, then chicken, then onions, and top with cilantro. Serve alongside Spanish rice and pinto beans. And beer.