Saturday, March 30, 2013

Easy Weeknight Dinner: Tex-Mex Style

I saw this recipe in one of my email newsletters and it just sounded good. I knew that fajitas would be in my near-dinner-future. The mix of spices for the chicken was delicious. Maybe they are for you too!

Chicken Fajitas


4 tablespoons canola oil, divided
2 tablespoons lemon juice
1 1/2 teaspoons 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 chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole, and sour cream


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.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

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.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole, and sour cream. yield: 6 servings.

Nutrition facts: 1 serving (1 each) equals 369 calories, 15 g fat, 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

Source: Taste of Home recipe, found here.

Notes: This was really delicious. Very flavorful, but not overwhelming (aka not too spicy for the kids). My only regret is that I should have cut the chicken into smaller pieces. Other than that, it was great!

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