Chicken Fajitas

We were home during the holidays. Surprise … Surprise … it’s been raining in the evening so we decided to just stay in.

So I googled to try something new to cook. Let’s go Tex-mex 😬. Something simple and fast to whip up.

Sunny dinner in and movie.

Chicken Fajitas

  •     4 tablespoons canola oil, divided
  •     2 tablespoons lemon juice
  •     1-1/2 teaspoons seasoned salt
  •     1-1/2 teaspoons dried oregano
  •     1-1/2 teaspoons ground cumin
  •     1 teaspoon garlic powder
  •     1/2 teaspoon chili powder
  •     1/2 teaspoon paprika
  •     1/2 teaspoon crushed red pepper flakes, optional
  •     1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  •     1/2 medium sweet red pepper, julienned
  •     1/2 medium green pepper, julienned
  •     4 green onions, thinly sliced
  •     1/2 cup chopped onion
  •     6 flour tortillas (8 inches), warmed
  •     Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. 

2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. 

3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. 

4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

I decided to repeat the recipe for today’s lunch for the husband and the brother.

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