I wanted something fast. Simple. Fast. Delicious. Quickly. Easy to assemble. Delicious. Spicy.
Did I say fast? All this is great, ONLY if you have all of your mise-en-place ready to go. All of the ingredients are staples in any kitchen. The most “exotic” would be queso fresco, which honestly I used two cheeses: queso fresco and sharp cheddar cheese. 95% of the days I use Sharp cheddar, because cheddar is life.
All in all, this is an example that delicious food does not need to be super fancy AND can be fast to make.
Hardware: Cast Iron Skillet (or a big skillet)
Time: 20 mins
Prep: 5-10 mins
- 3 bell peppers (I used red, yellow (or orange), and green)
- 1 yellow or sweet onion
- 3 tablespoons of Taco Seasoning
- Salt and Pepper
- Hot Sauce (optional for toppings)
- Rice or Tortillas
- Cheeses of choice (Sharp cheddar, queso fresco, mozzarella, cheddar jack, you name it)
- 2 lbs of boneless skinless chicken breast (you can use thighs), cut into strips.
- High temperature oil (Peanut, grape seed, canola, etc)
- Preheat your cast iron to be super hot. Add enough oil that it coats the bottom (2-3 tablespoons)
- While the oil is heating, cut the peppers and onions into strips. Season with Salt and Pepper. Throw them in the pan and let cook until they start getting nice and charred. 2-4 minutes
If you want to throw some garlic powder (about half a tablespoon) go for it. This step is completely optional.
- If you think the peppers and onions will burn, take them off the pan and place them on a bowl or plate. Add a bit more oil, throw the chicken to the pan. Season with some salt and pepper. Cook (flipping once) about 5-8 minutes on each side. Until they are starting to get nice and seared.
- Throw the peppers and onions to the pan, and add 3 tablespoons of taco seasoning (see the note for my homemade taco seasoning, you can use store bought if you like). Mine has a kick to it. Pretty good stuff. Cook until chicken is done about 4 more minutes.
- Serve with whatever toppings you like. I normally serve these on some tortillas, with cheddar cheese if I am going super plain to topping it with guacamole, sour cream, and an adobo crema if I am going all out. This is great for leftovers as a fajita bowl.
Note: Making your own taco seasoning
This is my recipe for Taco Seasoning:
Add all of them to a container, shake it up and it will keep from 6 months to a year depending on how fresh your spices are!
- 1/4 cup chili powder
- 1/4 cup of ground cumin
- 2 tablespoon garlic powder (or more if you’re feeling garlick-y)
- 2 tablespoons of onion powder
- 2 teaspoons of (Mexican) oregano
- 2 teaspoons of paprika
- 1 tablespoon of Kosher salt
- 2 teaspoons of black pepper
If you like recipes like this, click that Follow button. To get email updates, subscribe to the blog! You can also follow on Facebook with the page “Boricua in the Midwest” and follow my Instagram @boricuainthemidwest for the blog’s posts and @lokoxmusica where you can get a snapshot of my life filled with music & food!