Featured

Yummy Chicken Fajitas Recipe

5 2 2
Yummy Chicken Fajitas Recipe
Yummy Chicken Fajitas Recipe photo by Taste of Home
Publisher Photo

Yummy Chicken Fajitas Recipe

Read Reviews
5 2 2
Publisher Photo
Fresh lime juice help you bring a taste of Mexico to your dinner table. These colorful fajitas have fresh flavors that appeal to everyone.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

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

Directions

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.
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 thermometer reaches 170°
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 each: 282 calories, 8g fat (1g saturated fat), 42mg cholesterol, 301mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 20g protein.

  • 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
  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 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forYummy Chicken Fajitas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
scorpion9 User ID: 1944393 232166
Reviewed Sep. 1, 2015

"This fajita recipe is the one I always make"

MY REVIEW
Strombeck User ID: 6707309 83039
Reviewed Jan. 16, 2013

"Best Fajitas I have ever made!"

Loading Image

Similar Recipes

More from Taste of Home