Ingredients:
**For the Chicken Marinade:**
- 500g (1 lb) boneless, skinless chicken breasts or thighs, sliced into thin strips
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
**For the Fajita Veggies:**
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
**For the Tacos:**
- 8 small flour or corn tortillas
- Fresh cilantro, chopped
- Lime wedges
**Optional Toppings:**
- Sour cream
- Guacamole
- Salsa
- Shredded cheese
- Diced tomatoes
- Shredded lettuce
Instructions:
1. **Marinate the Chicken:**
- In a large bowl, combine olive oil, lime juice, minced garlic, chili powder, ground cumin, paprika, oregano, salt, and black pepper.
- Add the chicken strips to the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
2. **Cook the Fajita Veggies:**
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the sliced bell peppers and onions to the skillet. Season with salt and pepper.
- Sauté the veggies for about 6-8 minutes, or until they are tender and slightly charred.
- Remove the veggies from the skillet and set them aside.
3. **Cook the Chicken:**
- In the same skillet, add the marinated chicken strips.
- Cook the chicken over medium-high heat for about 5-7 minutes, or until fully cooked and nicely browned.
- Return the cooked veggies to the skillet and stir to combine with the chicken. Cook for an additional 2 minutes to heat through.
4. **Prepare the Tortillas:**
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred. Alternatively, you can wrap them in a damp paper towel and microwave for 30 seconds.
5. **Assemble the Tacos:**
- Fill each tortilla with a generous portion of the chicken and veggie mixture.
- Top with fresh cilantro and a squeeze of lime juice.
- Add any optional toppings as desired, such as sour cream, guacamole, salsa, shredded cheese, diced tomatoes, or shredded lettuce.
6. **Serve:**
- Serve the chicken fajita tacos immediately while hot and enjoy!
These chicken fajita tacos are perfect for a quick weeknight meal or a fun weekend gathering. Enjoy!
留言