- 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 chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
- 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. Yield: 6 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken Fajitas(56)
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Easy recipe and the chicken had good flavor!
Not quite traditional but excellent! And as quick as it is to throw together, we'll be taking advantage of this great meal on a busy weeknight!
Not quite traditional but excellent! We'll be making this frequently!
Not sure quite traditional but excellent! We'll be making this frequently!
Very good. I marinated the meat for four hours and so and it turned out to be salty enough that it left no room for taco seasoning. But we added some anyway, so it was a little too salty. Next time I will add less cumin, because 1 and 1/2 tsps was a little too strong.
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