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Swanny's Killer Fajitas

3

50 min

Swanny's Killer Fajitas

Swanny's Killer Fajitas Photo 1

Time

50 min

Serving

4 persons

Calories

257

Rating

3.00★ (35)

Cuisine

Spanish
Author: Victoria Buriak
This is a great basic fajita recipe which can be tweaked to accommodate the whole family. Add some black beans or Spanish rice. Easy to spice up or down. Top each serving with a sprinkle of fresh cilantro and spoonfuls of sour cream, taco sauce, and guacamole.

Ingredients

  • skinless, boneless chicken breast halves, cut into 1/4-inch wide strips: 2 piece
  • lime: 1 piece (juiced)
  • ground cumin: 0.5 tsp
  • paprika: 0.25 tsp
  • chili powder: 0.25 tsp
  • cayenne pepper: 0.125 tsp (to taste)
  • ground black pepper: 0.125 tsp (to taste)
  • olive oil: 1 Tbsp
  • red bell pepper: 1 piece (cut into 1/4 inch strips)
  • red onion, sliced 1/4-inch thick: 0.5 piece
  • corn tortillas: 4 piece (6 inch)
  • sour cream: 0.25 cup (divided)
  • Cheddar-Monterey Jack cheese blend: 0.5 cup (divided, shredded)
  • lettuce: 1 cup (divided, shredded)
  • tomato: 0.5 cup (divided, diced)

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Stages of cooking

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  1. 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.
    Swanny's Killer Fajitas Photo 2
  2. 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.
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  3. 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.
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  4. 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.
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  5. Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
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  6. Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
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  7. Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
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  8. Top with any other desired toppings; repeat with remaining tortillas and ingredients.
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