Name: Swanny's Killer Fajitas
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves, cut into 1/4-inch wide strips - 2; Lime, juiced - 1; Ground cumin - ½ teaspoon; Paprika - ¼ teaspoon; Chili powder - ¼ teaspoon; Cayenne pepper, or to taste - ⅛ teaspoon; Ground black pepper, or to taste - ⅛ teaspoon; Olive oil - 1 tablespoon; Red bell pepper, cut into 1/4 inch strips - 1; Red onion, sliced 1/4-inch thick - ½ large; Corn tortillas - 4 (6 inch); Sour cream, divided - ¼ cup; Shredded Cheddar-Monterey Jack cheese blend, divided - ½ cup; Shredded lettuce, divided - 1 cup; Diced tomato, divided - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Swanny's Killer Fajitas

1. Skinless, boneless chicken breast halves, cut into 1/4-inch wide strips - 2

2. Lime, juiced - 1

3. Ground cumin - ½ teaspoon

4. Paprika - ¼ teaspoon

5. Chili powder - ¼ teaspoon

6. Cayenne pepper, or to taste - ⅛ teaspoon

7. Ground black pepper, or to taste - ⅛ teaspoon

8. Olive oil - 1 tablespoon

9. Red bell pepper, cut into 1/4 inch strips - 1

10. Red onion, sliced 1/4-inch thick - ½ large

11. Corn tortillas - 4 (6 inch)

12. Sour cream, divided - ¼ cup

13. Shredded Cheddar-Monterey Jack cheese blend, divided - ½ cup

14. Shredded lettuce, divided - 1 cup

15. Diced tomato, divided - ½ cup

How to cook deliciously - Swanny's Killer Fajitas

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.

6. Stage

Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.

7. Stage

Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.

8. Stage

Top with any other desired toppings; repeat with remaining tortillas and ingredients.