- 2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
- 1 lime, juiced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- 1 tablespoon olive oil
- 1 red bell pepper, cut into 1/4 inch strips
- 1/2 large red onion, sliced 1/4-inch thick
- 4 (6 inch) corn tortillas
- 1/4 cup sour cream, divided
- 1/2 cup shredded Cheddar-Monterey Jack cheese blend, divided
- 1 cup shredded lettuce, divided
- 1/2 cup diced tomato, divided
- 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.
- 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.
- 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.
- 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.
- Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
- Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
- Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
- Top with any other desired toppings; repeat with remaining tortillas and ingredients.
04/16/2018
recipepes.com
Swanny's Killer Fajitas, recipe
PT15M
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5
455 calories
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