About the Recipe
This combination of chili powder, cumin, paprika, red pepper, garlic powder, salt, and black pepper makes a scrumptious helping of chicken fajitas. The dish gets really colorful when you add in a mixture of red and green peppers. We like to top with our favorite garnishes such as shred cheese, sour cream, pico de gallo, and guacamole.
Ingredients
4 Tablespoons canola oil, divided
2 Tablespoons lemon juice
1-1/2 teaspoons salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1-1/2 pounds boneless skinless chicken breast cut into thin strips
1/2 medium red bell pepper julienned
1/2 medium polano or green pepper julienned
1/2 cup thinly sliced yellow or white onion
6 warm flour (or corn) tortillas
Optional - shredded cheese, pico de gallo, sour crean, guacamole, taco sauce, - whatever you like :)
Directions
In a large bowl, combine 2 tablespoons of canola oil with the lemon juice and seasonings. Add the sliced chicken and mix well to coat. Cover and refrigerate for at least one hour.
In a large skillet - preferably cast iron, add remaining two tablespoons of oil and saute peppers and onion until tender. Remove from heat but keep warm.
Drain the sliced chicken to remove all marinade. Using the same skillet, cook chicken until no longer pink, about 5 minutes.
Add peppers and onion mixture back to skillet and stir to combine. Reheat if desired.
Serve with warm tortillas and desired toppings.