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

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.