• Mama Shell


This is a fun, simple, meal that everyone enjoys.

2-3 lbs chicken breast cut into strips

1-2 bell peppers (I prefer red, yellow, or orange) cut into strips

1 sweet onion sliced

Fajita Seasoning:

2 T chili powder

1 ½ tsp salt (kosher)

2 tsp garlic powder

2 tsp oregano

1 tsp black pepper

1 tsp onion powder

1 tsp smoked paprika

1 ½ tsp cumin

1/2 tsp coriander

½ tsp cayenne

The fajita seasoning is enough for more than just tonight.

Add approximately 1T seasoning and 1T Lemon juice per pound of chicken strips in a bag to coat. Marinate for at least 30 minutes.

Heat pan to medium high heat and add olive oil. When hot add chicken strips. Brown.

Add cut vegetables to the pan and fry until tender-crisp.

I separate everything so everyone can choose their additions but a lot of people just add the chicken and stir fry everything together. Serve with your favorite toppings.


Sizzling, spiced chicken, and crisp-cooked veggies piled high with even more fixins and wow! You’ve got an easy weeknight meal. It seems like fajitas are on everyone’s plate these days especially with the shortage of good restaurants within a quick drive or delivery. They are so easy to make and so full of flavor. Plus, I don’t know about you but I am always looking for ways to add veggies to my dishes.

When I make a recipe I tend to do it backward. I make the food, deconstruct my spices, then do the research to see what other people are doing. If mine looks similar I feel ok but I found looking at theirs first is too overwhelming, if I haven’t figured out my own spices yet. For fajitas, I saw so many theories that I just quit. I think we’ve all read several times that they are not traditionally Mexican. I also read that the addition of oregano makes it a taco seasoning. Oh well.

Do we really care as long as it tastes really good? I didn’t think so. This is a pretty simple spice blend using things you already have. Coriander is not a usual spice for most Americans and can be left out. In my spices, at home, I actually prefer galanga powder instead. Yeah, what’s that I know. Don’t worry I won’t add it to my regular recipes. It is used in Asian cooking and I found it in the Asian store.

There are also so many ways to make fajitas. I figure these 3 ways cover about everything. The easiest is to just pour on the seasoning and cook. Some like to rub it on and cook it and then cut but I like a lot of spice on mine so I like to cut it and then cook it.

Another easy method, and my favorite, is to cut up the chicken and throw it into a bag with the seasoning and lime and let it marinate while you are cutting up the veggies. I use a tablespoon of seasoning to an equal amount of lime juice. When you massage it in the bag the coverage is delicious and you don’t need to add any additional lime. I love the bite of the lime especially when I make chicken fajita nachos.

The third way is to make a marinade, throw in the full chicken breast and let it marinate for at least 30 minutes. Throw the chicken breasts on your hot grill till they are cooked through and have those beautiful grill marks on them. Cut the chicken breasts into strips and serve.

I remember the first time that I had fajitas. They were steak fajitas, served sizzling at La Loma, in Denver, introduced to me by my friend Rhonda. I looked it up to see if it was still doing business because it had already been in business for a number of years when I went there. It was there but downtown. I am sure from the reviews and such it is no less amazing. I lost track of Rhonda and hope she is well, but I am still grateful for the introduction to juicy, hot fajitas.

It's really funny because when I go out I prefer steak fajitas but at home there is nothing better than tender chicken fajitas. I really love them. I think I will have to make fajita nachos soon and show you a picture of the most wonderful, decadent, homemade nacho plate with these fajitas, guacamole, pico de gallo, sour cream, and black beans or beans of your choice. Sorry, my mind is wandering with all of the possibilities

As always,


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