I loved fajitas as a kid. My parents would occasionally treat us to a Mexican place in town and I would get all giddy at the sizzle of the cast-iron skillet on the table. It wasn’t until I’d gotten well into adulthood that I ever got the idea to make them on my own.
Historically, I’d just get fajita spice packs at the grocery, but it’s not that hard to marinate some chicken in some olive oil, cumin, lemon juice, minced garlic, tabasco, salt and pepper for a few hours.
I had half a green bell pepper and onion sitting in a tupperware container in the fridge and went ahead and sliced them while the chicken soaked and returned the slices to the fridge, ready to go when I got back from ball practice.
They went into a lightly oiled skillet for a few minutes, and after a few minutes on the grill, the chicken tenders were nice and juicy. I sliced them down to a more manageable size and threw them into the skillet, too. All told, I think the prep and cooking took under 30 minutes.