Oct 8, 2012
Put a little sizzle into your dinner tonight with these Tex-Mex style chicken fajitas. Marinated in lime, garlic and cumin, the chicken is flavourful and tender.
3 skinless boneless chicken breasts, sliced on bias
1/4 cup fresh lime juice, for marinating
2 garlic cloves, chopped
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup vegetable oil
Salt and freshly ground pepper, to taste
8 flour tortillas (about 6-inch)
1 large yellow onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 lime, for finishing fajitas
Refried Beans with Bacon
Garnishes for serving such as sour cream, pickled jalapenos, fresh chiles, shredded cheese and lettuce
Add lime juice, garlic, chili powder, cumin, and 2 tbsp. oil and salt and pepper to bowl. Mix to combine. Add chicken slices and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
Preheat oven to 350 degrees F.
Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes.
Meanwhile, heat 2 tbsp. oil in a large cast iron pan or heavy bottomed skillet over medium-high to high heat. Remove chicken from marinade. Discard marinade. Add chicken to hot pan. Sauté until golden brown and chicken is almost cooked through, about 3 to 4 minutes. Add onions and peppers. Season with salt and pepper. Sauté until chicken is cooked through and veggies are crisp, about 2 to 3 minutes. Add squeeze of fresh lime juice.
Yield: 4 servings.