It’s just about summer and around here that means the next few months will be filled with family vacations, church camps, a youth pioneer trek, young men adventure camps, girls camps and much more. That is something I love about our church. My teens don’t have a choice to sit home and be bored during the summer. Yes, they’ll have their fair share of sleep-in, do nothing days, but they’ll also ahve some fun adventures with some amazing youth.
If you are in charge of food for one of these youth events, or just need an amazing recipe to take camping, I wanted to share our friend’s famous recipe with you. Meet Doug. He is a crack-up! You can not be with him without laughing hysterically within minutes. Not only does he have a great sense of humor, he makes the BEST fajitas on the planet. Doug has been known to drive hours to a youth activity for our church to make these amazing fajitas. Here he is a couple summers ago cooking up enough fajitas to feed over 300 people! Now that is an act of love.
Whether you are feeding 300 or just 3, you are going to love this recipe. They really are quite simple, but with a few special tips, they go from being average to amazing!
There is a secret ingredient though. You need to have a bottle of McCormick’s Mojito Lime Seasoning. You can buy this stuff in little dorky packets from Walmart, or you can get this size online from Amazon. I promise you…you will want the BIG container. This seasoning is good on SO many things: Fajitas, taco meat, shredded beef, chicken, fish and so much more. It has this awesome spice with a sweet and sour lime undertone. It’s delish!
- 2 Tbs. McCormick Mojito Lime Seasoning
- 1/4 cup canola oil
- 2 Tbs. lime juice
- 2 Tbs. apple cider vinegar
- 2 garlic cloves, minced
- 2 lbs. chicken, sliced into thin strips
- 1 onion, sliced thin
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 pkg. flour tortillas
- Shredded cheddar cheese
- Sour cream
- Cilantro and limes for garnish (optional)
- Combine all of the marinade ingredients together and place in a large bowl or ziploc bag.
- Slice the chicken into thin strips, removing any of the excess fat.
- Place the chicken into the marinade and let it sit for 1-24 hours in the fridge.
- When ready to cook, prep the onions and peppers and set aside.
- In a large saute pan or wok (Doug only uses a wok), heat the pan to high heat. You want the pan super hot to get a nice sear on the chicken.
- Once the pan is super hot, add a little oil and place enough pieces of chicken onto the pan as you can in one single layer. Don't place the chicken on top of each other or they won't get a nice, golden brown side.
- Let the chicken cook in the oil and heat for a minute or two, or until the bottom side of the chicken is nice and golden brown. A nice sear will give the chicken some good flavor. Once the one side of the chicken is seared, you can saute the chicken and turn down the heat a little. Continue to cook until the chicken is no longer pink in the center. If the chicken is cut super thin, the chicken won't take long to cook.
- Once the first batch of chicken is cooked, remove from the pan and place in a bowl with a lid to keep warm.
- Bring the pan back up to a high heat, add a little more oil to the pan and continue to cook all of the chicken in this same method until night and golden brown and cooked.
- Remove all of the chicken and heat the pan again to high heat. Add a little more oil and add the vegetables. Saute the vegetables until they are tender, have some charcoal spots and are cooked to your liking. Season the vegetables with more Mojito Lime Seasoning.
- Once the vegetables and chicken are all cooked, you can add the chicken back to the pan to keep warm until ready to serve.
- Serve the fajitas mixture in a tortilla with shredded cheese, sour cream and garnish with lime wedges and chopped cilantro.