Flavorful Chicken Fajitas

  • Currently 4/5
4 tablespoons vegetable oil - divided
2 tablespoons lemon juice
1 1/2 teaspoon seasoned 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 (optional)
1 1/2 pounds boneless, skinless chicken breast* - cut into thin strips
1/2 medium sweet red pepper - julienned
1/2 medium green pepper - julienned
4 green onions - thinly sliced
1/2 cup onion - chopped or sliced
6 (8 inch) flour tortillas
Cheddar cheese - shredded
Salsa or Taco sauce
Sour cream
1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
*Chicken may be substituted for turkey or beef.

Taste of Home Test Kitchen Tips:
- To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through.
- Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works.
Cuisine   MexicanDish   Main Dish
Prep Time   15 to 30 minutesCooking Time   less than 15 minutes
Features   Dairy-Free

Cassie Schwebach

Member since Feb 2010

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