Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breasts

  2. 5 tablespoons vegetable oil

  3. lime, juice of

  4. 1 tablespoon minced garlic

  5. teaspoon salt

  6. teaspoon ground pepper

  7. 1 tablespoon Worcestershire sauce

  8. cup pilsner beer (e.g. Corona)

  9. teaspoon paprika

  10. teaspoon cayenne pepper

  11. teaspoon dried oregano

  12. teaspoon dried thyme

  13. 2 teaspoons chili powder

  14. flour tortilla

  15. cornstarch

  16. 1 large red onion , sliced

  17. 1 medium red bell pepper , cut into 3/4-inch-wide strips

  18. 1 medium yellow bell peppers or 1 medium green bell pepper , cut into 3/4-inch-wide strips

  19. 8 ounces of chopped fresh mushrooms

  20. sour cream

  21. guacamole

  22. shredded cheddar cheese

  23. freshly made pico de gallo

  24. shredded iceberg lettuce

Instructions Jump to Ingredients ↑

  1. Slice chicken breast into strips and place in a container along with garlic, 2 Tbsp oil, lime juice, Worcestershire, and beer. Mix thoroughly and refrigerate for 30 to 60 minutes.

  2. Sauté fresh vegetables in 3 tablespoons oil for 5 to 7 minutes until crisp tender. Salt and pepper to taste. Remove vegetables from heat and keep warm in a separate container.

  3. In the same pan cook the chicken with the marinade on med high heat. When chicken is nearly done add the in the sautéed vegetables and season with the spices. Cook until chicken no longer pink in center.

  4. Reserve cooking liquid in separate pot and add cold water and cornstarch. Bring sauce to a simmer for a few minutes, until thick, and then stir into fajita mixture.

  5. Serve with hot tortillas, sour cream, guacamole, shredded cheese, shredded lettuce, and pico de gallo. Enjoy with an ice cold pilsner lager.


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