Description
Sizzling chicken fajitas are super easy to make and full of flavor. The secret is in the skillet, which can go from stove to table for restaurant-quality presentation.
Ingredients
- 4 tablespoons canola oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- optional: shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream
Directions
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add chicken. Turn to coat; cover. Refrigerate 1-4 hours.
- In a large cast-iron or other heavy skillet, saute peppers and onions in remaining 2 tablespoons oil until crisp-tender. Remove and keep warm.
- Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
- Spoon filling down centers of tortillas; add toppings as desired. Fold in half.
