Having resided in Dallas, Texas for six years before moving to North Carolina, I can most definitely appreciate great TexMex fare. With so many enticing options to grab a pleasing plate of authentic grub right at your fingertips, it’s hard to know where to go first. I definitely have my favorites: Mi Cocina (Margarita anyone?), Via Real (their chicken Monterey is UNREAL) and Blue Mesa Grill ( Sweet Potato Tortilla Chips. Enough said.) to name a few. But if a sizzling fresh plate of fajitas is what you crave, then Joe T. Garcia’s in Fort Worth is your place. Best darn fajitas I’ve every put my mouth to. Period. Let me break it down and show what I mean. The dinner menu is a total of three items. Chicken Fajitas, beef fajitas, and a family sized dinner with enchiladas, tacos, and cheese nachos. That’s it. You better believe they do ’em right.
Missing these beauties the way I do, I had to try and recreate my own “go-to” fajita platter. Joe T’s is a pretty big commute these days and we’re not planning to move back anytime soon. I’m sure my version doesn’t do the original justice, but it still fills that ever present craving I always seem to have for a pepper and onion loaded, guacamole topped, cheese and salsa filled, flippin’ delicious chicken fajita. Oh, and remember that salsa verde we whipped up a couple days ago? Throw a spoonful or two on these beauties and watch them sing.
To cook your way to Tex Mex bliss you’ll need to get started by slicing up your chicken into 1/4″ strips.
And while we’re at it, let me just say that by no means should you feel confined to just chicken. If you prefer steak or shrimp, go for it.
Mix up a slew of taste tantalizing southwest flavors and drop your chicken in for a little one-on-one time. The longer the better.
When you’re ready to cook up a meal fit for a gringa, you simply bring out your chicken, drop the slices onto a heated up grill and cook ’em until done.
And let me just say that it was fourty degrees and raining the day we made these. You couldn’t have dragged me kicking and screaming to the outdoor grill so I took the liberty of using my indoor grill.
You see all that extra marinade left there in the bag? Grab a couple tablespoons and heat it up in a pan. Use that liquid goodness to cook up your onions and peppers. Recycling has never felt quite this delicious.
A little guacamole, some sour cream, a handful of lettuce and cheese, and some salsa verde.
Bring on the TexMex.
Total Time: 1 Hour 30 Min
1 Pound Chicken, Sliced in 1/4" Thick Strips
3 Fresh Peppers, Sliced into Strips
1 Small Onion, Sliced into Strips
1 Lime, Juiced
2 Tbsp Olive Oil
1 tsp Honey
1 tsp Cumin
1 tsp Coriander
1 tsp Vinegar
2 Cloves Garlic, Minced
1 Tbsp Fresh Cilantro, Chopped
1/4 tsp Onion Powder
1/8 tsp Cayenne
1/8 tsp Paprika
1/8 tsp Pepper
1/2 tsp Salt
2 Tbsp Tequila (Optional)
Combine the lime juice, oil, honey, cumin, coriander, vinegar, garlic, cilantro, onion powder, cayenne, paprika, pepper, salt, and tequila into a bag or bowl.
Add the chicken strips and combine. Let sit in the fridge for at least one hour to marinate.
Heat up the grill and cook the chicken strips until no pink remains, flipping once.
While the chicken is cooking, grab a tablespoon or two of the leftover marinade, place it in your pan and heat it up on medium heat.
Add in the peppers and onions and let them cook for 2 to 3 minutes until crisp tender.
Place spoonfuls of chicken and peppers in warmed tortilla and add desired condiments.