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This was a dinner I threw together tonight. I wasn’t sure I was going to post it because I wasn’t sure how it would turn out. Whenever I go out for Mexican I almost always get fajita’s. I order it without cheese, beans or tortilla and extra guacamole. I wanted to take a crack at making them myself. They turned out really great! Kids loved ’em!


  • 1.5 lbs of chicken tenders – that is the size of the package I get from US Wellness Meats. You can also use chicken breasts cut into strips.
  • 2-3 green bell peppers cut into strips
  • 1/2 a large sweet onion sliced into strips
  • 1/2 cup mild safe cooking oil. (olive oil, avocado oil)
  • Juice of 1 lime
  • 1/2 tbs garlic powder
  • 3/4 tbs of  ground cumin ( actually I probably used more like a whole tbs because I added more later.)
  • 1/2 tsp chipotle powder (if you don’t like spice you can try chili powder or paprika but chipotle adds that great smokey flavor)
  • 1 tsp sea salt
  • 1 ripe avocado
  • salsa

Start by marinading the chicken tenders or sliced chicken breast. In a bowl, mix together the oil, lime juice, garlic powder, cumin, chipotle powder and sea salt. Mix well the pour of chicken. I used a gallon Ziploc bag so I could seal it well without a lot of air. Mush the chicken and the marinade all around so the chicken is well coated. Refrigerate for about an hour or longer if you can. the longer the better.

At some point while the chicken is marinading, clean and slice your peppers and onions and set aside. If you want extra flavor you can sprinkle the pepper and onions with a little extra oil and a sprinkle  some of the spices in the marinade over the veggies and let sit until you are ready to cook. Be careful if you use more chipotle pepper, it can get pretty spicy.

Heat a large sauté pan on medium heat. Remove the chicken from the marinade and add to pan. You don’t want to just dump the whole bag into the pan, use tongs or a slotted spoon. You want some of the marinade to carry over to cook the chicken and peppers in but about half the marinade will probably remain in the bag to discard. You want to cook the chicken about half way through maybe 2-3 minutes per side. Remove the par cooked chicken from the pan.

Keep pan hot and add the peppers and onions. Saute on medium high heat until they begin to soften and onions begin to look translucent.

Add chicken back to pan to finish off and cook completely through. Maybe another 5 minutes or so.  TASTE! Do you need more salt? More Cumin? ( I added more) Not spicy enough? Add a bit more Chipotle powder or some hot sauce.

I usually just eat these as is, or over salad greens with guacamole and salsa. But I recently found these wraps called Pure Wraps. They are made with coconut meat, coconut water and Himalayan sea salt. They make a wrap that really holds up well. As far as I know you can only get them online. I used a wrap and added sliced avocado and salsa. YUM!!!

Disfruto de mis amigos!

Enjoy my friends!

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5 Responses to “Chicken Fajitas, Mexican Paleo style!”

  1. Looks delicious! I will be sure to try these out! I fixed a Mexican stew the other day that was delicious, I’ll post the recipe soon!

  2. […] Chicken Fajitas, Mexican Paleo style! (momgonepaleo.com) Rate this: Share this:PrintEmailFacebookPinterestTwitterStumbleUponLinkedInLike this:LikeBe the first to like this post. […]

  3. Megan says:

    Thanks for this quick marinade!
    I had left over paleo tortillas I made so this is a perfect fit!

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