The missionaries are my guinea pigs...and I don't think they mind.
They requested Fajitas last night so I decided to try a new recipe.
(i have always just used the fajita seasoning packet--we liked these MUCH better)
I probably doubled the chicken, and I marinated it over night.
And I used lime juice instead of lemon.
Topped them with guac, sour cream, cheese, and salsa.
|4||tablespoons canola oil, divided|
|2||tablespoons lemon juice|
|1-½||teaspoons seasoned salt|
|1-½||teaspoons dried oregano|
|1-½||teaspoons ground cumin|
|1||teaspoon garlic powder|
|½||teaspoon chili powder|
|½||teaspoon crushed red pepper flakes, optional|
|1-½||pounds boneless skinless chicken breast, cut into thin strips|
|½||medium sweet red pepper, julienned|
|½||medium green pepper, julienned|
|4||green onions, thinly sliced|
|½||cup chopped onion|
|6||flour tortillas (8 inches), warmed|
|Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream|
DirectionsIn a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and 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-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
Nutritional Facts 1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.