Ingredients:
* 1 – 1 1/2 lbs. boneless, skinless chicken thighs or breasts
* 2 medium yellow onions sliced into 1/4 inch strips
* 1 large red bell pepper sliced into 1/4 inch strips
* 2 medium zucchini, sliced into strips
Marinade
* 1/2 cup olive oil
* 1 tsp. liquid smoke
* 2 tbs apple cider vinegar
* 1 tsp. honey
* 1/4 cup water
* 1 tbs. fresh lime juice
* 1/4 tsp. Worcestershire sauce
* 3 cloves garlic, minced
* 1/2 tsp. oregano leaves
* 1 tsp. soy sauce
Toppings
* a bowl of sour cream
* guacamole
* salsa
* 2 cups shredded mild cheddar cheese
* lime wedges, optional
* fajita size flour tortillas
Directions:
Rinse your chicken under cold water and slice into 1/2 inch strips or so.
Slice the onion, zucchini, and bell pepper into 1/4 inch strips.
Make the marinade by adding all the marinade ingredients to a bowl and whisk to combine ingredients.
Pour 2/3 of the marinade over the chicken strips and 1/3 over the vegetables that you have placed in a zip loc bag. Shake the veggies to distribute the marinade. Place the chicken and vegetables in the refrigerator to marinate for at least 1 hour.
Heat a cast iron pan over medium high heat. Add the chicken and cook for several minutes until chicken is cooked through. Set aside.
Add a teaspoon or two of oil to the pan and add the vegetables. Cook about 5 minutes or until they are softened a bit but not too limp.
In the mean time heat a comal over high heat so that when veggies are done you can place the chicken and veggies on it so that it will sizzle.
Heat some flour tortillas in the tortilla oven as shown in video. Get yourself one of those tortilla ovens. They are great. You can find them on my website at the Mexican store.
Serve your sizzling fajitas with sour cream and fresh guacamole and shredded cheese and you are in for a treat.
“Remember, It’s gotta be hot to be good.”
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