Weeknight Chicken Fajitas for Two

Name: Weeknight Chicken Fajitas for Two
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 2 servings.
Cuisine: Mexican Dinners, Mexican Recipes, Tacos
Ingredients: 1 tablespoon paprika; 1 teaspoon dried cilantro flakes; 1 teaspoon ground cumin; 1/2 teaspoon each salt, garlic powder, cayenne pepper and pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon white pepper; 4 tablespoons olive oil, divided; 2 tablespoons marinade for chicken; 4 teaspoons lemon juice; 1 tablespoon lime juice; 1/8 teaspoon Liquid Smoke, optional; 2 boneless skinless chicken breast halves (4 ounces each), cut into strips; 1 medium onion, sliced; 1 medium sweet red pepper, sliced; 4 flour tortillas (6 inches), warmed; Optional toppings: sour cream, salsa, guacamole, Kerrygold shredded cheddar cheese, chopped lettuce and tomatoes

My family loves fajitas and asks for them at least once a week. This quick and easy version gets as close to the version our local taqueria serves.—Tanya Cook, West Salem, Wisconsin

Ingredients

1 tablespoon paprika
1 teaspoon dried cilantro flakes
1 teaspoon ground cumin
1/2 teaspoon each salt, garlic powder, cayenne pepper and pepper
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
4 tablespoons olive oil, divided
2 tablespoons marinade for chicken
4 teaspoons lemon juice
1 tablespoon lime juice
1/8 teaspoon Liquid Smoke, optional
2 boneless skinless chicken breast halves (4 ounces each), cut into strips
1 medium onion, sliced
1 medium sweet red pepper, sliced
4 flour tortillas (6 inches), warmed
Optional toppings: sour cream, salsa, guacamole, Kerrygold shredded cheddar cheese, chopped lettuce and tomatoes

Directions

Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.