Chicken Fajitas with a Mayonnaise Marinade

Taco ‘Bout a Twist: Chicken Fajitas with a Mayonnaise Marinade

When you think of fajitas, the first thing that comes to mind is sizzling hot skillets, savory spices, and a tangy, slightly smoky flavor. While these traditional accompaniments are definitely a staple, we’re about to shake things up and introduce a game-changer to the mix: mayonnaise. That’s right, mayonnaise! This creamy condiment is often relegated to sandwiches and salads, but trust us, it’s a game-changer when used as a marinade for your chicken fajitas.

The Why Behind the Mayo

So, why mayonnaise, you ask? Well, this underrated ingredient brings a few key benefits to the table (or in this case, the fajita pan). First, it adds a richness and depth of flavor that’s often missing from traditional fajita recipes. The creaminess also helps to balance out the bold, zesty flavors of the spices, resulting in a harmonious marriage of flavors. Plus, the acidity in the mayonnaise helps to break down the proteins in the chicken, making it tender and juicy.

The How-to

Now that we’ve covered the importance of mayonnaise, let’s dive into the actual recipe. Here’s what you’ll need:

• 1 pound boneless, skinless chicken breasts, cut into thin strips
• 1/2 cup mayonnaise
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• 1 large onion, sliced
• 2 large bell peppers (any color), sliced
• 8 small flour tortillas
• Shredded cheese, sliced avocado, cilantro, and sour cream (optional)

Step 1: Marinate the Chicken

In a large bowl, whisk together mayonnaise, lime juice, garlic, oregano, cumin, cayenne pepper (if using), salt, and pepper. Add the chicken and mix until the pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Step 2: Cook the Chicken and Veggies

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and cover with foil to keep warm. In the same skillet, add the sliced onions and bell peppers. Cook until they’re tender and lightly charred, about 5 minutes.

Step 3: Assemble and Serve

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the fajitas by placing some chicken, peppers, and onions onto a tortilla, then topping with your choice of cheese, avocado, cilantro, and sour cream. Serve immediately and enjoy!

Conclusion

When you combine the tender, juicy chicken with the smoky, slightly charred veggies, all wrapped in a warm tortilla, you’ll be in for a flavor explosion that’s hard to beat. And let’s not forget the mayonnaise – its subtle richness adds an unexpected layer of complexity to the dish, leaving you wanting more. Give this unique twist on fajitas a try and experience the thrill of the unknown… or should we say, mayonnaise is the jam in these fajitas!

Recipe Variations

Need an extra kick? Add some diced jalapeños or sliced jalapeño rings to the skillet with the onions and peppers.
Want to make it a fruit-filled fajita? Add some sliced strawberries or pineapple to the skillet with the onions and peppers for a sweet and savory twist.
Need a vegan option? Swap the chicken for marinated, sautéed portobello mushrooms or seitan.
Want to get fancy? Top your fajitas with some crumbled queso fresco, pickled onions, or a dollop of sour cream for an extra burst of flavor.