Chicken Fajitas (Print Version)
# Ingredients:
01 -
3 teaspoons chili powder.
02 -
1 teaspoon cumin.
03 -
3/4 teaspoon smoked paprika.
04 -
3/4 teaspoon oregano.
05 -
3/4 teaspoon coriander.
06 -
3/4 teaspoon onion powder.
07 -
3/4 teaspoon garlic powder.
08 -
3 tablespoons avocado oil.
09 -
1/4 cup lime juice.
10 -
1 tablespoon Worcestershire sauce.
11 -
4 cloves garlic, sliced.
12 -
2 teaspoons hot sauce.
13 -
2 teaspoons brown sugar.
14 -
1/8 teaspoon cinnamon.
15 -
1½ pounds chicken breast.
16 -
3 bell peppers, sliced.
17 -
1 yellow onion, sliced.
18 -
1-2 tablespoons avocado oil.
19 -
8-10 6-inch tortillas.
20 -
Salt and pepper to taste.
# Instructions:
01 -
Heat oven to 300°F for tortillas.
02 -
Cut chicken in half lengthwise, tenderize, cut into 1/2-inch strips, and pat dry.
03 -
Mix seasonings and rub on chicken.
04 -
Combine marinade in bag with chicken and marinate for 20-25 minutes.
05 -
Heat oil and sear chicken for 3-4 minutes.
06 -
Remove chicken, cook peppers and onions, season vegetables, and cook 5-7 minutes.
07 -
Return chicken to the skillet and heat through.
08 -
Serve the chicken and vegetables in warm tortillas.
# Notes:
01 -
Don't marinate past 30 minutes.
02 -
Use sliced, not minced garlic.
03 -
Keeps 3 days refrigerated.
04 -
Freezes up to 3 months.