1 cup olive or vegetable oil (240ml)
1/3 cup apple cider vinegar (80ml)
Juice of 1 lime or lemon
2–3 cloves minced garlic
1 tbsp. red pepper flakes (6g)
1 tbsp. honey or agave syrup (15ml)
1 tsp. salt (4g)
2 tsp. black pepper (6g)
2 lbs. boneless chicken tenders (2kg)
3 bell peppers, seeded and sliced
1 large onion, peeled and sliced
2–3 tbsp. avocado or vegetable oil
In a medium sized glass bowl, combine the olive oil, apple cider vinegar, lime juice, garlic, red pepper flakes, honey, salt and pepper. Whisk together the mixture and set aside.
Place the chicken tenders in a ceramic or glass casserole. Add the sliced bell peppers and onions. Pour the marinade over the chicken and vegetables and cover the dish with plastic wrap. Allow the chicken to marinate for at least 30 minutes. Do not marinade for more than 6 hours.
Add the vegetable oil to a large cast iron skillet. Once the skillet has reached a high heat,* add the marinated chicken and vegetables. Add a bit of the marinade to the pan, but not all. Allow the chicken to pan fry at a high heat for 15-20 minutes, until the chicken meat reaches an internal temperature of 165°F (74°C).
Serve immediately with warmed tortillas, salsa and taco toppings.
You can cook the fajitas over a live fire or under the broiler of your oven. You can also cook the fajitas on your stovetop, but the high heat cooking process may generate unwanted smoke.