Ingredients
Equipment
Method
Prep
- Slice the batch grilled chicken breasts into ¼ inch strips across the grain.
Cook Vegetables
- Heat a cast iron skillet over medium-high heat.
- Add 2 tablespoon beef fat.
- Add the sliced onions, bell peppers, and salt.
- Sauté until tender with some char, about 5-7 minutes.
- Turn off the heat and set aside.
Cook Chicken
- Heat a second cast iron skillet over medium-high to high heat.
- Add 2 tablespoon beef fat and spread it around.
- Add the sliced chicken and toss with tongs to coat with the hot fat.
- Keep tossing until all the chicken is hot throughout, about 3-4 minutes.
Assemble
- Slide the chicken to one side of the skillet.
- Add the peppers and onions from skillet 1 to the other side.
- Serve directly from the hot skillet.
Prepare Tortillas
- Heat the same vegetable skillet with a touch of beef fat over medium-high heat.
- Cook tortillas 1-3 at a time, about 1 minute per side.
Serve
- Serve with diced onion and fresh chopped cilantro on the side.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to tender fajita chicken is slicing across the grain—you'll see the striations in the meat, cut perpendicular to them. Get your skillet hot before adding the vegetables; you want char and caramelization, not steamed peppers. Skip the tableside smoking skillet trick at home unless you enjoy unnecessary burns and drama. Warming tortillas with a bit of fat in a hot cast iron gives you restaurant-quality texture without the press. This recipe assumes you've already batch-cooked your grilled chicken, making it a true quick assembly meal. Leftover fajita filling reheats well and works great in quesadillas or burrito bowls.
