Ingredients
The following ingredients have 6 Servings
- 4 tablespoons canola oil or olive oil (, divided)
- 2 tablespoons lime or 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 breast (, 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)
- Shredded cheddar cheese (, taco sauce, salsa, guacamole and sour cream)
Instruction
- In a large resealable plastic bag, combine 2 tablespoons oil, lemon or lime juice and all the seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
- In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
- Discard marinade. In the same skillet, cook chicken over medium heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
- Spoon filling down the center of tortillas and top with top with your favorite fajita toppings: cheese, taco sauce, salsa, guacamole and sour cream.
