Best Vegan Chick’n Fajitas
Ingredients
Chick’n Marinade:
- ⅓ cup lime juice
- ¼ cup pineapple juice (no sugar added)
- 2 tablespoons Worcestershire sauce
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoon each: ground cumin & chili powder
- 1 teaspoon each: kosher salt & smoked paprika
- ½ teaspoon each: black pepper & red pepper flakes
- ¼ cup chopped cilantro
Fajitas:
- 2 pounds HOC Chicken Cutlets
- 1 tablespoon oil (high heat)
- 2 medium white onions, sliced
- 1 large poblano, ribs and seeds removed then sliced
- 2-3 bell peppers, thinly sliced (any color you please!)
- CHICK'N MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the chick'n with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.
- Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the chick'n to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will suffice for cooking through. If the pan becomes too hot, reduce the heat to medium high. Remove the chick'n from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.
- FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. If your pan is small, cook the veggies in a few batches so they don't steam.
- ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!
Optional:
- guacamole, salsa, cilantro leaves, salsa verde, sour cream, black beans, rice, tortillas, cilantro-lime rice, sautéed corn, tomatoes, lettuce, shredded cheese, etc.
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