Monday, August 15, 2016

Chicken Fajitas

2 tablespoons fresh lime juice
1 tsp. salt
1 ½ tsp. dried oregano
1 ½ tsp. ground cumin
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. chili powder
½ tsp. paprika
½ tsp. crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
½ medium sweet red pepper, julienned
½ medium green pepper, julienned
½ medium sweet yellow pepper, julienned
½ large onion, julienned
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, salsa, guacamole and sour cream

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

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

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.

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

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