Hard Condiment

Swanny's Killer Fajitas

Name: Swanny's Killer Fajitas
Prep time: 41 min
Cook time: 79 min
Total time: 120 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 skinless , boneless chicken breast halves, cut into 1/4-inch wide strips; 1 lime , juiced; 0.5 teaspoons ground cumin; 0.25 teaspoons paprika; 0.25 teaspoons chili powder; 0.13 teaspoons cayenne pepper , or to taste; 0.13 teaspoons ground black pepper , or to taste; 1 tablespoon olive oil; 1 red bell pepper , cut into 1/4 inch strips; 0.5 large red onion , sliced 1/4-inch thick; 4 corns tortillas , 6 inch; 0.25 cups sour cream , divided; 0.5 cups shredded Cheddar-Monterey Jack cheese blend , divided; 1 cup shredded lettuce , divided; 0.5 cups diced tomato , divided

Total Time

41m prep · 79m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This is a great basic fajita recipe which can be tweaked to accommodate the whole family. Add some black beans or Spanish rice. Easy to spice up or down. Top each serving with a sprinkle of fresh cilantro and spoonfuls of sour cream, taco sauce, and guacamole.

Ingredients

2 skinless , boneless chicken breast halves, cut into 1/4-inch wide strips
1 lime , juiced
0.5 teaspoons ground cumin
0.25 teaspoons paprika
0.25 teaspoons chili powder
0.13 teaspoons cayenne pepper , or to taste
0.13 teaspoons ground black pepper , or to taste
1 tablespoon olive oil
1 red bell pepper , cut into 1/4 inch strips
0.5 large red onion , sliced 1/4-inch thick
4 corns tortillas , 6 inch
0.25 cups sour cream , divided
0.5 cups shredded Cheddar-Monterey Jack cheese blend , divided
1 cup shredded lettuce , divided
0.5 cups diced tomato , divided

Instructions

1

Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
2

Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
3

Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
4

Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
5

Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
6

Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
7

Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
8

Top with any other desired toppings; repeat with remaining tortillas and ingredients.