Chicken Fajitas


Mojo de ajo—Spanish for "garlic sauce"—is made by mixing fragrant, sautéed garlic with lime juice, red pepper flakes, and salt. Here, it's used to deepen the flavor of chicken before being added to warm tortillas and topped with guacamole, pico de gallo, sour cream, and cheese.


For the Mojo de Ajo

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons minced garlic (4 to 6 cloves)

  • 3 tablespoons fresh lime juice (from 2 limes)

  • 1 teaspoon red-pepper flakes

  • ½ teaspoon coarse salt

For the Fajitas

  • 1 tablespoon vegetable oil

  • ½ large white onion, cut into ½-inch-thick slices (about 1 cup)

  • 1 large green bell pepper, ribs and seeds removed, cut into ½-inch-thick slices

  • Coarse salt and freshly ground pepper

  • 1 pound boneless, skinless chicken breast (1 small whole), sliced ½ inch thick

  • 8 ounces boneless, skinless chicken thighs (about 2), sliced ½ inch thick

  • 8 small flour tortillas (about 6 inches), warmed (instructions follow)

  • Guacamole for Nachos, for serving

  • Pico de Gallo, for serving

  • Sour cream, for serving

  • Shredded mild cheddar cheese, preferably longhorn, for serving


  1. Make the mojo de ajo: Cook oil and garlic in a small saucepan over low heat until garlic is soft and fragrant, about 8 minutes. Remove from heat, and stir in lime juice, red-pepper flakes, and salt.

  2. Make the fajitas: Heat a large skillet (preferably cast-iron) over high heat. Add oil, and gently swirl to coat. Add onion and bell pepper, and season with 1/4 teaspoon salt. Cook, stirring frequently, until onion is browned in spots, and pepper has softened slightly and skin is blistered, about 5 minutes. Add chicken and 1 teaspoon salt, and cook, stirring frequently, until chicken is browned and cooked through, 5 to 7 minutes. Add the mojo de ajo, and stir to coat. Season with salt and pepper. Serve immediately with warmed tortillas, guacamole, pico de gallo, sour cream, and cheese.

Cook's Notes

Warming a Tortilla: There is more than one way to warm a tortilla. For a charred version, turn a gas burner to high. Using tongs, heat a tortilla directly over the flame, flipping it often, until dark spots form on both sides. Another stove-top technique is to set a tortilla in a dry skillet and warm it over medium-high heat for about 10 seconds, turning the tortilla once. You can also use a microwave: Simply place a tortilla between damp paper towels, and heat in microwave for 30 seconds.

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