Gluten-Free Skillet Chicken Fajitas in Corn Tortillas

Ingredients

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• 1.5 lbs boneless, skinless chicken thighs or breasts, left whole
• 3 tbsp fresh lime juice, plus lime wedges for serving
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 tbsp gluten-free tamari or coconut aminos Shop
• 2 tsp chili powder Shop
• 1 tsp cumin Shop
• 0.5 tsp paprika Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 large red bell pepper, sliced 1/4 inch thick
• 1 large green bell pepper, sliced 1/4 inch thick
• 1 medium onion, sliced 1/4 inch thick
• 0.25 cup gluten-free chicken or vegetable stock Shop
• 1 tsp cornstarch or arrowroot starch Shop
• 12 corn tortillas Shop
• For serving: cilantro, sliced avocado

Instructions

1. 1 Whisk the lime juice, 1 tablespoon of the oil, the garlic, tamari, chili powder, cumin, paprika, salt and pepper in a bowl. Add the whole chicken pieces and turn to coat. Cover and marinate in the refrigerator for 30 minutes to 4 hours; longer and the lime makes the surface mealy.
2. 2 Heat a large cast-iron skillet over medium-high to high heat for 3 to 4 minutes, until a drop of water skitters across it. Lift the chicken from the marinade, let the excess drip off, and discard the marinade. Sear 5 to 6 minutes per side, until charred in spots and 165°F inside (thighs are juicier taken to 175°F).
3. 3 Move the chicken to a board and rest 5 minutes, then slice it against the grain into strips. Searing whole pieces and slicing after keeps the meat juicy; strips cut raw steam in the pan.
4. 4 Without wiping the pan, add the remaining oil, the peppers and onion in one layer. Cook 3 minutes without stirring to char, then toss and cook 4 to 5 minutes more, until crisp-tender with blackened edges.
5. 5 Stir the cornstarch into the stock, pour it into the pan and scrape up the browned bits. In 30 to 60 seconds it bubbles into a light glaze that coats the vegetables. Return the chicken and its juices and toss.
6. 6 Warm the tortillas over a gas flame for 15 to 20 seconds per side, or in a dry skillet for about 30 seconds per side, until pliable and spotted. Stack them in a clean towel. Bring the skillet to the table with the tortillas, lime wedges, cilantro and avocado.

Nutrition (per serving)

Tips & Notes

• Thighs stay juicier than breasts over high heat. If you use breasts, pound them to an even 3/4 inch so the thin end does not dry out before the thick end cooks.
• Use two tortillas per fajita for heavier fillings; corn tortillas are small and split under a lot of juice.
• Corn tortillas are naturally gluten-free, but some brands blend in other flours or are made on shared lines. Buy a package labeled gluten-free and read the ingredient list.

Common questions