McCormick Garlic Lime Chicken Fajitas
Spices:
1 teaspoon minced garlic
1 teaspoon minced onion
¾ teaspoon ground cumin
¾ teaspoon oregano leaves
½ teaspoon cilantro leaves
½ teaspoon coarse ground black pepper
½ teaspoon salt
¼ cup lime juice
¼ cup orange juice
2 Tablespoons olive oil
1 ½ lb boneless skinless chicken breasts, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium orange or yellow bell pepper, cut into thin strips
1 medium yellow onion, thinly sliced
8 flour tortillas (8-inch)
Mix juices, oil and all of spices in small bowl. Reserve ¼ cup of the marinade. Place sliced chicken into large Ziploc bag. Add remaining marinade and seal bag; turn to coat well. Refrigerate for at least 30 minutes, or up to 24 hours (for extra flavor). (Note: the longer you marinate the more the chicken will absorb the marinade making it plump and juicy!)
Cook and stir chicken in large heated skillet on medium-high heat for 3-5 minutes or until lightly browned. Remove from skillet onto a plate and cover to keep warm.
To the same pan, add bell peppers, onion and reserved marinade; cook and stir for 5 minutes or until tender on medium-high heat (stirring frequently to prevent sticking).
Return chicken to skillet. Cook an additional 2-3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas (warm by: Preheat oven to 275 degrees. Lay a large piece of tin foil on the counter. Take each tortilla and get it wet with water on both sides. Stack each tortilla on one another and place on tin foil. Fold tin foil ends to seal. Bake for 10-15 minutes).
Serve with assorted toppings such as sour cream, salsa, guacamole, etc, if desired. Steamed white rice and pureed black beans are a nice accompaniment.
Makes 4-6 servings
