Chicken Fajitas
Serves: 6
Total Cook Time: 45
Prep Time: 30
Cook Time: 15
Ingredients
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoning 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
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Instructions
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
- In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- Drain chicken, discarding marinade.
- In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes.
- Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas; fold in half.
- If desired, serve with toppings.
