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6 serv.

25 min.

Easy

Ingredients

Marinade Ingredients

  • 1/4 Cup of Lime Juice
  • 1 Clove Garlic (minced)
  • 1 Teaspoon of Chili Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Cumin
  • 1/4 Cup of Olive Oil

Fajita Toppings

  • 1 1/2 Lb. of Chicken Breast (sliced into fajita strips)
  • 1 Yellow Bell Pepper (sliced)
  • 1 Green Bell Pepper (sliced)
  • 1 Red Bell Pepper (sliced)
  • 1 Medium Onion (sliced)
  • 12 Fajita Tortillas (6-8 inches)

Optional

  • Shredded cheese
  • Sour Cream
  • Salsa
  • Tomatoes
  • Guacamole

Steps

  1. In a resealable, gallon-sized plastic bag, mix lime juice, garlic, chili powder, salt, cumin, and oil until well-combined.

  2. Add chicken, seal bag, and knead to coat evenly.

  3. Let marinade 30 minutes - 6 hours (I don’t recommend more than 6 hours as the acid from the lime juice can break down the chicken, affecting its texture).

  4. Heat your griddle to medium-high heat and cover the surface with olive oil.

  5. Add the peppers and onions to half your griddle and cook for 2-3 minutes, turning occasionally.

  6. Add the chicken and marinade mixture to the other half of your griddle and cook for 8-10 minutes, turning occasionally. Chicken’s internal temperature should be 165 degrees.

  7. Serve on tortillas, top with cheese, sour cream, guacamole, and tomatoes.