Chicken Fajitas

(from jtdarby’s recipe box)

Source: RecipeThing user htmlnerd

Serves 4 people

Ingredients

  • 12 ounces boneless, skinless chicken breast halves, cut into 2x1/2-inch strips
  • 1/4 cup cooking oil
  • 1/4 cup lime juice
  • 1/4 cup tequila or water
  • 2 tablespoons snipped fresh cilantro
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • Pepper
  • Eight 7-inch flour tortillas
  • 1 tablespoon cooking oil
  • 1 medium onion, halved and thinly sliced
  • 1 medium green, red, or yellow sweet pepper, cut
  • into thin strips
  • 1/2 cup chopped fresh or canned tomatillos, or chopped tomatoes
  • Guacamole
  • Sour Cream
  • Salsa
  • Shredded cheddar or Monterey Jack cheese

Directions

  1. Place chicken strips in a plastic bag set in a deep bowl

  2. In another bowl stir together 1/4 cup oil, lime juice, tequila or water, 1 tablespoon of the cilantro, the garlic, cumin, salt, and pepper.

  3. Pour over chicken. Seal bag and marinate in the refrigerator for 4-24 hours, turning occasionally.

  4. Drain chicken from marinade; discard marinade. Set chicken aside.

  5. Wrap tortillas in foil. Heat in a 350° oven for 10 minutes to warm.

  6. Meanwhile, preheat a large skillet over medium-high heat; add 1 tablespoon oil. Cook and stir onion in hot oil for 1 1/2 minutes.

  7. Add sweet pepper strips; cook and stir about 1 1/2 minutes more, or till vegetables are crisp-tender. Remove vegetables from skillet.

  8. Add chicken strips to hot skillet. (Add more oil, if necessary.) Cook and stir for 2-3 minutes, or till tender and no pink remains.

  9. Return all vegetables to skillet. Add tomatillos or tomatoes.

  10. Cook and stir for 1-2 minutes, or till heated through. Stir in remaining cilantro.

  11. Fill tortillas with chicken-vegetable mixture.

  12. Top with guacamole, sour cream, salsa, and/or cheese.

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