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.