Fabulous Fajitas

Medical school. Day one. The anatomy lab smells like formaldehyde and ambition. The cadaver is the first body I have seen that is not alive. The body was a person who had a kitchen, had a family, had a recipe. The body is giving me the gift of its knowledge so I can serve others. I respect the gift.

I came home at 6 p.m. and made red beans and rice. The canonical first meal of every chapter. The beans do not know they are in New Orleans now. They taste the same. Everything that matters is the same.

I called MawMaw Shirley. She said, "How was the first day?" I said, "Hard." She said, "Good. Hard means they are taking you seriously." Medical school is the forge. I am the metal. MawMaw Shirley's kitchen was the first forge.

MawMaw Shirley always said that after a hard day, you cook something with color — something that sizzles, something alive. Red beans and rice were waiting for me that night, but when I make these fajitas now, that same feeling comes back: the smell of onions and peppers hitting a hot pan, the squeeze of lime at the end, the sense that I am still standing and I fed myself with my own two hands. This recipe has carried me through every semester since, because it is fast enough for a Tuesday after anatomy lab and satisfying enough to feel like a reward. MawMaw Shirley would approve of the sizzle.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts (or skirt steak), sliced into thin strips
3 tablespoons olive oil, divided
Juice of 2 limes, divided
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 large yellow onion, halved and sliced
8 medium flour tortillas, warmed
Optional toppings: sour cream, salsa, shredded cheddar, guacamole, fresh cilantro

Instructions

Marinate the protein. In a bowl, combine the sliced chicken with 2 tablespoons olive oil, juice of 1 lime, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Toss well to coat. Let marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.
Cook the vegetables. Heat a large cast iron skillet or heavy skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onion. Cook, stirring occasionally, for 6–8 minutes until softened and lightly charred at the edges. Transfer to a plate and set aside.
Sear the chicken. In the same hot skillet, add the marinated chicken in a single layer (work in batches if needed). Cook for 3–4 minutes per side without stirring, until cooked through and nicely browned. Internal temperature should reach 165°F.
Combine and finish. Return the vegetables to the skillet with the chicken. Squeeze the remaining lime juice over everything and toss together over high heat for 1 minute so the flavors meld and everything gets a final char. Taste and adjust salt as needed.
Warm the tortillas. Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or warm them individually in a dry skillet for 20–30 seconds per side.
Serve. Spoon the chicken and vegetable mixture onto warm tortillas and top with your choice of sour cream, salsa, shredded cheese, guacamole, and fresh cilantro. Serve immediately.

Nutrition (per serving)

Fabulous Fajitas — The Meal That Marks a New Beginning