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Thursday, July 14, 2016

swanny's killer fajitas

Ingredients

  • Servings: 4
  • 2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
  • 1 lime, juiced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1/8 teaspoon ground black pepper, or to taste
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into 1/4 inch strips
  • 1/2 large red onion, sliced 1/4-inch thick
  • 4 (6 inch) corn tortillas
  • 1/4 cup sour cream, divided
  • 1/2 cup shredded cheddar-monterey jack cheese blend, divided
  • 1 cup shredded lettuce, divided
  • 1/2 cup diced tomato, divided

Recipe

    Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 50 mins

  • 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.
  • 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.
  • 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.
  • 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.
  • place corn tortillas 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
  • top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded cheddar-monterey jack cheese blend.
  • sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
  • top with any other desired toppings; repeat with remaining tortillas and ingredients.

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