Mexican Chicken Fajitas

Ingredients

Instructions

0 of 6 steps complete

1. 1Mix chicken strips with 1 tablespoon oil, lime juice, cumin, paprika, chili powder, oregano, salt, pepper and garlic. Keep chilled while slicing vegetables.
2. 2Heat a large heavy skillet over medium-high heat. Cook chicken in two batches for 5–7 minutes per batch, turning occasionally, until golden and at least 165°F (74°C). Transfer to a clean plate.
3. 3Add remaining oil to the skillet. Cook peppers and onion for 6–8 minutes, stirring occasionally, until softened and lightly charred at the edges.
4. 4Return chicken and its juices to the skillet. Toss over medium heat for 1–2 minutes until everything is hot; add a tablespoon water if the pan is dry.
5. 5Warm tortillas in a dry skillet for about 20 seconds per side. Divide chicken and vegetables among tortillas and sprinkle with cilantro.
6. 6Serve immediately, two fajitas per portion. Refrigerate filling and tortillas separately within 2 hours for up to 3–4 days and reheat chicken filling to 165°F.