Chicken Fajitas

Ingredients/Zutaten

• 4 tbsp canola oil, divided
• 2 tbsp lemon juice
• 1-1/2 tsp salt
• 1-1/2 tsp dried oregano
• 1-1/2 tsp ground cumin
• 1 tsp chopped garlic (or garlic powder)
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp crushed red pepper flakes (optional)

• 1-1/2 pounds boneless skinless chicken, 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 inch diameter), warmed

• Sliced red onions
• Shredded cheddar cheese
• Taco sauce
• Pico de Gallo
• Salsa
• Avocado slices or guacamole
• Sour cream
• Black olives

Instructions/Zubereitung

1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings.
2. Add chicken and turn to coat.
3. Cover and refrigerate 1-4 hours.
4. While chicken in marinating, prepare toppings.

1. In a large cast-iron skillet or wok heat 2 tbsp oil to medium-high; sauté peppers and onions until crisp-tender. Do not overcook!
2. Remove, set aside, and keep warm.
3. Drain chicken, discarding the marinade.
4. In the same skillet, cook chicken over medium-high heat until no longer pink. (~6 minutes)
5. Warm tortillas.
6. Return veggie mixture to skillet and heat through.

1. Spoon filling down centers of tortillas; add toppings, fold in half.
2. Optionally, sprinkle some toppings o.

Pairings/Paarungen

1. Mexican Rice
2. Refried Beans