Thursday, February 14, 2013


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.
Chicken Fajitas


4tablespoons canola oil, divided
2tablespoons lemon juice
1-½teaspoons seasoned salt
1-½teaspoons dried oregano
1-½teaspoons ground cumin
1teaspoon garlic powder
½teaspoon chili powder
½teaspoon paprika
½teaspoon crushed red pepper flakes, optional
1-½pounds boneless skinless chicken breast, cut into thin strips
½medium sweet red pepper, julienned
½medium green pepper, julienned
4green onions, thinly sliced
½cup chopped onion
6flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and Sour Cream


In 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.

1 comment:

Jo Jo said...

Thank you! I love recipes made all the way from scratch!