Chicken Fajitas
- Ready In:
- 8hrs 10mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1⁄2 cup olive oil
- 1⁄3 cup lime juice
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cumin
- 1⁄4 cup red wine vinegar
- 1⁄3 cup onion, minced
- 1 teaspoon oregano
- 1⁄4 teaspoon pepper
- 3 garlic cloves, minced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 yellow bell pepper, julienned
- 2 lbs boneless skinless chicken breasts, julienned
directions
- Combine all ingredients, except tortillas, in a large bowl, mix well and refrigerate overnight.
- Drain mixture.
- In a large skillet, over medium high heat, add 2 tablespoons olive oil and saute chicken mixture until chicken is no longer pink.
- Serve in tortillas.
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Reviews
-
Marinated everything except the chicken for 24 hours. We have vegetarians in our house so we left out the chicken and added a bag of frozen Quorn tenders to the pan instead. We loaded our table with warm low carb and flour tortillas, shredded lettuce, cheeses, sour cream, salsa and tomatoes. Everyone made there own and loved them!! This recipe is a keeper!
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Like others I didn't have time to marinate over night. I also didn't have fresh bell peppers, so I had to omit them. I added 1/4 tsp red pepper in place of the bell peppers. I dumped all other ingredients as listed into the skillet and cooked on high for 10 or 15 minutes, then drained as much of the fluid as I could. I put a little oil back in so it wouldn't stick and cooked over medium a few more minutes. I thought this turned out pretty good, but my husband thought it was too spicy. I gave it a 4 as a compromise. :)Thanks for sharing!
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Tweaks
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I was making a last-minute dinner, so I didn't have time to marinade it overnight, so I just dumped it in the skillet and it still turned out great! I used a bag of frozen onions & peppers and just used taco seasoning instead of salt, cumin, oregano, and pepper. Lime juice was just the perfect thing! Excellent.