Fiesta Fajitas



In preparation for Cinco de Mayo our resident chef, Elizabeth Whitt, was inspired to create a Chicken Fajita recipe with homemade salsa that features our Pasolivo Spicy Trio (Lime Olive Oil, Sriracha Salt, and Smokey Spice Blend). This recipe is the perfect way to spice up your Cinco de Mayo celebration or any time you feel like bringing some Southwestern flair to your table.

Chicken Fajitas

Level: Easy

Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: 4-6 servings



2 bell peppers, sliced thinly

1/2 onion, sliced thinly

1 pound boneless skinless chicken breasts, sliced into thin bite size strips

1 teaspoon Pasolivo Sriracha Sea Salt

1 tablespoons Pasolivo Smoky Spice Blend

¼ cup Pasolivo Lime Oil, divided

12 flour or corn tortillas, warmed over flame or in microwave

½ bunch cilantro, chopped (optional)

Sour cream for garnish, optional


Heat a large heavy bottom sauté pan over high heat.  When hot, add sliced bell pepper, onion and 2 tablespoons Pasolivo Lime Oil.  Let sit in pan without stirring until vegetables start to brown, about 2 minutes.  When brown, move vegetable over to the side of your pan and season with about 1 teaspoon Pasolivo Sriracha Sea Salt.  Add 1 tablespoon Pasolivo Lime Oil and chicken slices.  Season chicken with 1 teaspoon Pasolivo Sriracha Sea Salt and cook without moving until they are browned or cooked about halfway.  Using a flat bottom spatula scrape chicken off the bottom of the pan if sticking and gently stir so chicken cooks on the other side.  Sprinkle both chicken and vegetables with 1 tablespoon Pasolivo Smoky Spice Blend. Cook for another 2 minutes until chicken is just done.  Turn off heat, toss together vegetables and chicken and add remaining 1 tablespoon Pasolivo Lime Oil or more to taste.  Taste for seasoning, adjust as necessary and sprinkle with cilantro if desired.  Serve with warm tortillas, sour cream and salsa


1 avocado, diced (optional)

1/2 onion, minced

2 tomatoes, diced

2 tablespoons cilantro, chopped

1 teaspoon Pasolivo Sriracha Sea Salt

1 teaspoon Pasolivo Smoky Spice Blend

2 tablespoons Pasolivo Lime Oil


Gently fold ingredients together, taste for seasoning and correct if necessary.

Make-ahead method

Slice onions, peppers and chicken the day before and keep in the refrigerator until ready to eat.  Make salsa the day before and store in refrigerator until ready to serve.  Cook as directed when ready.

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