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Ingredients Jump to Instructions ↓

  1. Chicken Fajitas and Salsa

  2. 2 pounds chicken breasts, boned and skinned

  3. 2 medium onions, thinly sliced

  4. 1/2 cup lime juice

  5. 4 teaspoons finely chopped garlic

  6. 1/2 teaspoon ground pepper

  7. 1 1/2 teaspoons ground cumin

  8. 1 teaspoon dried oregano, crushed

  9. 1 red bell pepper, cut into thin strips

  10. 1 green bell pepper, cut into thin strips

  11. 1 dozen tortillas

  12. Cut chicken breasts into strips. Place chicken and onions in pan.

  13. Set aside. Mix together lime juice, garlic, pepper, cumin, and 2 to 4 hours

  14. 4 hours or the texture of the chicken will be altered.

  15. Heat skillet; add

  16. 1 to 2 tablespoons

  17. marinade

  18. to keep mixture from sticking to pan.

  19. Stir fry just

  20. until chicken becomes opaque and is no longer pink. Do not overcook.

  21. Place about 1/2 cup of the mixture in the center of a warm tortilla.

  22. Top with salsa. Accompany with Spanish rice.

  23. SALSA

  24. 1 pound tomatoes, diced

  25. 3/4 cup diced onion

  26. 2 tablespoons chopped cilantro

  27. 1 jalapeno pepper, chopped

  28. 1/2 teaspoon chopped garlic

  29. 3/4 teaspoon ground cumin

  30. 3/4 teaspoon dried, crushed oregano

  31. 1/8 teaspoon salt

  32. 1 tablespoon lemon juice

  33. 1 tablespoon lime juice

  34. Combine all ingredients. Cover and refrigerate for at least 2 hours

  35. before serving.

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