By mid-summer, we can get stuck in a “grill rut”. By now, we’ve done the burgers, the steaks, the shrimp, and the salmon.
We love grilling because it makes things easy, but what to make that hasn’t been served up already this summer, to the same group of friends?!
The chicken marinates very quickly, under 20 minutes. Meanwhile, you can slice the peppers and onion.
This is a great meal to prepare with a co-host! One person handles grilling the chicken and tortillas, the other the veggies and the guacamole.
Pile everything high on a platter and serve this family-style.
It’s a fun way to serve it that gets your guests interacting with each other and having a good time!
This is also a great weeknight meal, too; when made off-season, just use an indoor grill pan.
When I lived in the States, before moving to France, I liked to use uncooked tortillas from the refrigerated section of the grocery store. They add a gourmet touch to this meal and cook up nicely on the grill.
The texture is also fantastic! As each tortilla cooks, place it on a large platter and gently fold it over to make the fajita assembly easier for your guests.
BUT, now that we live full-time in France, store-bought tortillas are just so bad, I’m forced to make my own! And truly I’m so glad France forced me into this, because homemade is SO much better!
Here’s the recipe below, and the video below will show you how it’s done.
You can top the fajitas with the peppers and chunky homemade guacamole.
Top with Pico de Gallo
Serve a selection of hot sauces
Offer a side dish of black beans
Lightly shredded Mexican blend cheese is also nice
Don’t forget the lime wedges and fresh cilantro, too!
One Day Ahead: Slice the onion and peppers. Cover and refrigerate.
The Day Of: Make the marinade. Cover and refrigerate, but don’t add the chicken yet.
1 Hour Before: Make the tortilla dough (if making homemade). Cover with plastic wrap; leave at room temperature.
Before Serving: Place the chicken in the marinade. Marinate for 20 minutes.
Meanwhile, sauté the onions and peppers, season, then pop the cast-iron skillet in a 300F oven to keep warm and sizzling.
Divide and Conquer: 1 host “babysits the peppers” and makes the guacamole. Follow my recipe here.
The other host grills the chicken and the tortillas.
Pile the peppers, chicken, tortillas, and guacamole on a platter and serve family style!
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