Taco Tuesday - Fajita Chicken Tacos

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Here is just a quickie for Taco Tuesday because this marinade was so delicious - Fajita Chicken Tacos.

This has quickly become our preferred fajita marinade after just one time using it because the flavors were amazing on the grill. We have had a different fajita marinade that we've used for chicken for years and it is good but the green chile powder in this one makes it an order of magnitude better.

Green Chile Fajita Marinade

By www.nibblemethis.com

Published 05/18/2021

Fajita marinade for chicken, shrimp, or beef

Ingredients

• 1/4 cup fresh squeezed lime juice (about 2 limes)
• zest from 2 limes
• 3 cloves garlic, peeled and minced
• 1 tablespoon mild green chile powder (We use The Fruit Basket of Albuquerque) 
• 1.5 teaspoons toasted ground cumin
• 1 teaspoon toasted ground coriander
• 1 teaspoon season salt
• 1/2 cup peanut oil
• kosher salt to taste

Instructions

1. Whisk together all ingredients but the kosher salt and oil.
2. Slowly add the oil while continuously whisking.
3. Add the salt to taste
4. Pour the marinade over your meats or vegetables in a food-safe bag and refrigerate for 6 to 8 hours.
5. Shake off excess and grill.

Yield: 1 cup of marinade is enough for 3-4 chicken breasts

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 00 mins.

Total time: 10 mins.

Tags: fajita, taco, Tex-Mex, grill

Do you remember when EVERYONE was using cable skewers years ago? Mine got lost in a kitchen drawer and I just re-discovered them over the weekend. I had forgotten how convenient they are for stuff like this. Mine are the Fire Wire brand [Amazon Affiliate link]. You used to be able to buy them at Bed Bath and Beyond too, but a lot has changed with BBB so maybe not anymore.

My plan was to keep dipping them back-and-forth between the grill and marinade but the oil caused too much flaming up from the coals. I made a similar marinade for the veggies but added cilantro.

Here's a tip - Keep the tip or skewer part out of the grill like this. That way, it doesn't get hot and you can use it as a handle to flip the loop easily without wearing hot gloves.

After the chicken was almost done, I started basting it with CLEAN marinade from the veggie bowl. (NOT the same marinade the raw meat was in.) For anyone wondering, those are old-school cast-iron grates from Craycort. These are over a decade old. The new ones are even better.

The smell at this point was making me ridiculously hungry. 

These peppers and onions were fantastic.

Crusty, spicy, yummy chicken breasts.

Slicing it all up. Yep, I typically wear a cut-resistant glove. My education and former career were occupational safety and health, so it's kinda my thing.

So are they fajitas or tacos? The chicken and veggies are what I would call fajita style but since they are on corn tortillas instead of flour, I think of them as tacos. Whatever you call them, they are delicious.