How To make Quick Fajitas with Pico De Gallo

Pico De Gallo Salsa That’s Better Than Store Bought!!

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Pico De Gallo #shorts

Homemade Pico de Gallo is one of the best ways to make any Mexican dish extra flavorful. This recipe only needs a few fresh ingredients like tomatoes, jalapeños, cilantro, lime juice, and onion. Authentic and spicy, this mix is even better than Chipotle and so easy to make!

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Chicken Fajitas Recipe -- How to Make Easy Chicken Fajitas, Pico de Gallo & Guacamole w/ Geekhom

Hey Chile-Heads! This week, we're sizzling up some easy Chicken Fajitas with New Mexican Spice. We're also going to whip up a quick Pico de Gallo and Easy Guacamole to complement these fajitas. This recipe took many tries to find the right method, but this one is definitely restaurant-quality. Make it for your friends and family; you all will love this recipe!

Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Chicken Fajitas

Ingredients:
4 - 5 chicken breasts
4 bell peppers, any color
2 large onions
Fajita spice (2 tsp. NM red chile spice, 1 tsp. Garlic powder, 1 tsp. Onion powder, ¼ tsp. Cumin, ½ tsp. Sugar, 1 tsp. Salt)
4 tablespoons canola oil, separated
Small “gordita” flour tortillas

Pico De Gallo:
2 roma tomatoes, deseeded and diced
½ of a white onion diced
2 jalapenos, deseeded and diced
¼ cup chopped cilantro
The juice of one lime

Guacamole:
4 medium, ripe avocados
3 tablespoons of the pico de gallo


Directions:
Preheat your outdoor grill to a temperature of 350 degrees. Prepare the chicken breasts for the grill by brushing them with canola oil, and sprinkling the fajita spice on both sides. Grill for about 7-10 minutes on each side. After, remove from the grill and let them sit for 10 - 15 minutes. While they are resting you can prepare the rest of your ingredients. Slice pepper and onions in ¾ inch slices. Heat a large saute pan on medium to high heat and add 2 tablespoons canola oil. Add the peppers to the pan and cook for 5 minutes, do not overcook the peppers! Prepare the pico de gallo by deseeding and dicing the tomatoes and jalapenos, along with dicing the onion and cilantro. Add to a bowl and squeeze the lime over it and stir very well. Remove the meat from the avocados and smash with a potato masher. Add 3 tablespoons of the pico de gallo to the mashed avocado and mix well. Now add ½ teaspoon garlic powder and 1 teaspoon salt. Mix to combine. Now heat a cast iron pan on high heat to prepare for the final searing of the fajitas. Slice the chicken into ¾ inch slices and add to the cast iron along with the pepper and onion mix, stir for a couple of minutes and serve immediately with grilled tortillas and top with guacamole and pico de gallo. You can also add cheese or sour cream as toppings.
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Music From this Video:

Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Filmed and Edited by:
Bree Enriquez (

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Restaurant Style Fajitas (Authentic Mexican Recipe)

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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.

In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.

And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.

I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.

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WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.


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