Recipes
Best Chicken Fajita Recipe
Prep Time | 35 minutes |
Cook Time | 20 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 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 onion chopped
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Ingredients
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Instructions
- 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.
- 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.