Marinaded Chicken Fajitas
by Alana Scalese
serves: 6
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Chicken Fajitas |
| Ingredients: |
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4 Tbsp |
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Vegetable Oil |
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2 Tbsp |
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lemon juice |
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1 1/2 tsp |
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seasoned salt |
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1 1/2 tsp |
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oregano |
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1 1/2 tsp |
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cumin |
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1 tsp |
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garlic powder |
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1/2 tsp |
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chili pwdr |
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1/2 tsp |
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paprika |
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1/2 tsp |
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crushed red pepper flakes |
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1 1/2 lbs |
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boneless skinless chicken breast cut into strips |
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1/2 medium |
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red pepper, julienned |
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1/2 medium |
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green pepper, julienned |
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4 |
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green onions, thinly sliced |
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1/2 cup |
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chopped onion |
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6 |
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flour tortillas |
| Directions: |
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In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refridgerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil unitl crisp-tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese, salsa and guacamole.
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