I thought that these fajitas were really good, but I have nothing with which to compare them. I say, "Try this recipe yourself and let me know what you think."
I did alter the recipe slightly, partially because I was strapped for time and partially because I'm lazy.
CHICKEN FAJITAS
Ingredients:
4 tablespoons vegetable oil
2 tablespoons lemon juice (I used 1/4 cup)
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin (I used 1/2 teaspoon because I ran out of it)
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
4 chicken breasts cut into thin strips
1/2 medium sweet red pepper, julienned (I used 1 whole green, 1 whole red, and 1 whole yellow)
1/2 medium green pepper, julienned
4 green onions thinly sliced (I omitted these)
1/2 cup chopped onion
6 (8 inch) low sodium flour tortillas
Shredded cheddar cheese, taco sauce, salsa, guacamole, or sour cream (your choice of toppings)
Preparation:
In large resealable plastic bag, combine 2 tablespoons oil, lemon juice, and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1 to 4 hours. I didn't have much time, so instead I combined the oil, lemon juice and seasonings in a small bowl. Then I poured the sauce over the chicken while sauteing it.
In large skillet, saute peppers and onions in oil until crisp-tender.
In separate skillet, saute chicken in sauce over medium-high heat about 5-6 minutes.
Pour chicken over pepper skillet. Combine and heat through.
Spoon filling down center of tortilla and fold in half. Serve with choice of toppings.
