The key to making great gluten-free fajitas is simple: be authentic. Now, we’re not saying that you’ll find this recipe in a cantina in Mexico, but we do know that they use far more corn tortillas than flour tortillas. These fajitas are quick to throw together (less than 30 minutes if your chicken is thawed and you’re a quick chopper).
Gluten-Free Chicken Fajitas (serves 4-6 people)
- 1/2 – 1 lb. boneless chicken breast, sliced into strips (we recommend antibiotic-free, organic chicken)
- 2 cloves of garlic, minced
- 2 oz. lime juice (or just juice a fresh lime)
- 1/2 large onion or one smaller onion, quartered and sliced (your onion strips should look like commas or parentheses)
- 1 large green bell pepper or two smaller green bell peppers, seeded and sliced length-wise
- 2 jalapeños, seeded and sliced length-wise (optional, but tasty!)
- 1 15oz. can of gf black beans
- 1 package (about 20) yellow or white corn tortillas (we prefer the yellow)
- Salt and pepper to taste
- Toppings: gf salsa (you can use our gluten-free salsa recipe), gf sour cream, gf shredded cheese)
Grease a sauté pan with vegetable oil. Over medium-high heat, sauté the chicken, garlic, and 1 oz. of lime juice in the pan, turning the meat frequently. After the lime juice has evaporated and the chicken is browning (3-4 minutes), stir in the remainder of the lime juice and reduce the heat to simmer.
While the chicken is cooking, sauté the onion, peppers, and jalapeños in a separate pan or skillet on medium-high heat, stirring frequently. Let the veggies cook for 6-8 minutes, or until they reach the desired consistency (they should be soft but firm).
Drain and rinse the black beans, then heat them (we use the microwave for this, but a small pot over medium heat will work as well).
Steam the tortillas in the microwave (we just vent the package and microwave them in the plastic, but you can set them on a plate and microwave them next to a moist towel as well).
Serve the veggies, meat, and beans on the tortillas and top with sour cream, shredded cheese, and salsa (again, we highly recommend making our gluten-free salsa in advance … it’s delicious!).