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Yummy Chicken Fajitas Recipe
Yummy Chicken Fajitas Recipe photo by Taste of Home

Yummy Chicken Fajitas Recipe

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Fresh lime juice help you bring a taste of Mexico to your dinner table. These colorful fajitas have fresh flavors that appeal to everyone.
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil, divided
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 pound boneless skinless chicken breasts
  • 1 medium green pepper, halved and seeded
  • 1 medium sweet red pepper, halved and seeded
  • 1 medium sweet onion, sliced
  • 6 flour tortillas (8 inches)
  • Salsa
  • eachguacamole dip
  • Guacamole dip and sour cream or shredded cheddar cheese, optional

Nutritional Facts

1 fajita (calculated without salsa or optional toppings) equals 282 calories, 8 g fat (1 g saturated fat), 42 mg cholesterol, 301 mg sodium, 31 g carbohydrate, 1 g fiber, 20 g protein.

Directions

  1. In a large resealable plastic bag, combine the vinegar, lime juice, 1 tablespoon oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin; add chicken. Seal bag and turn to coat; refrigerate at least 4 hours.
  2. Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Lightly brush vegetables with remaining canola oil. Grill vegetables and chicken, covered, over medium heat or broil 4 in. from the grill for 12-15 minutes or until a meat thermometer reaches 170°
  3. Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Serve with salsa, guacamole, sour cream and/or cheese if desired. Yield: 6 servings.
Grilled Beef Fajitas: Prepare as directed, using 1-1/2 pounds beef flank steak in place of the chicken. Grill over medium heat for 6 to 8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Originally published as Chicken Fajitas in The Taste of Home Cookbook 2006, p237

Nutritional Facts

1 fajita (calculated without salsa or optional toppings) equals 282 calories, 8 g fat (1 g saturated fat), 42 mg cholesterol, 301 mg sodium, 31 g carbohydrate, 1 g fiber, 20 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 16, 2013

Best Fajitas I have ever made!

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