Weeknight Chicken Fajitas for Two
TOTAL TIME: Prep: 40 min. + marinating Cook: 10 min.
YIELD: 2 servings.
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, shredded cheddar cheese, chopped lettuce and tomatoes
Directions
-
1.
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.
-
2.
Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
-
3.
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.
© 2024 RDA Enthusiast Brands, LLC