Sizzling Chicken Fajitas

Ingredients

1.5 pounds boneless, skinless chicken thighs use a bit more or less if desired

2 tablespoons lime juice half a juicy lime

1.5 teaspoons kosher salt

1.5 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon chili powder

0.5 teaspoon smoked paprika

1 clove garlic clove, minced or pressed

few dashes hot sauce optional

8 6-inch flour or corn tortillas

Olive oil

2 units large bell peppers, cut into thin strips a mix of green, red, and other colors if available

1 unit large yellow or sweet onion, halved and sliced thin

Coarse salt

1.5 cups cooked black beans (drained and rinsed) 1 15-ounce can

Salsa or pico de gallo

Sliced avocado or guacamole

Shredded cheese or sour cream

Minced white onion or pickled red onions

Chopped cilantro, pickled jalalpenos, hot sauce and lime wedges

Equipment

skillet

bowl or freezer bag

foil

oven

Directions

Slice chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice, spices and garlic and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.

Heat oven to 250 and wrap tortillas in foil. Set on rack to warm. Set out fixings of your choice.

Heat your largest skillet (I use a 12-inch cast iron) on the highest heat. When very hot, drizzle in some olive oil to lightly coat the bottom of the pan. When this is nearly smoking hot, add the peppers in a single layer. Wait. Try to get them a little charred underneath before you move them around.

Once they’ve begun to brown, add the onions, plus some salt. Wait again for some color to develop before you move them. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate or bowl to clear the skillet.

Heat skillet again on a very high heat with a thin slick of olive oil. Spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute strips, regularly pausing so that they can get some color, until cooked through, about 4 to 5 minutes.

Return peppers and onions to skillet. Heat again until everything is sizzling and bring to the table.

Eat immediately, spooned onto warm tortillas and piled with fixings of your choice. Repeat again tomorrow.