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| SIZZLING CHICKEN FAJITAS | ||||
| Yields 4 | ||||
| 3/4 cup fresh lime juice 1/2 cup vegetable oil 3 cloves garlic, minced 1/4 tsp. salt 1/4 tsp. ground cumin 1-1/2 tsp. crushed hot red pepper flakes 4 skinless, boneless chicken breasts (4 oz. each) 1 large onion, thinly sliced 1 large bell pepper, thinly sliced 8 large flour tortillas, warmed 1 large tomato, seeded, chopped 3/4 cup salsa Sour cream Shredded cheddar cheese Shredded lettuce |
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| Combine lime juice, oil, garlic, salt, cumin and red pepper flakes in a bowl. Reserve 1/3 of the marinade. Add chicken to bowl; turn to coat. Cover and marinate in refrigerator for 10 minutes. Preheat grill or broiler. Heat a large heavy skillet over medium-high heat. Add onion and bell pepper and half of the reserved marinade. Stir-fry for 3 minutes or until vegetables are crisp-tender. Grill or broil chicken, turning and basting with reserved marinade, about 7 minutes per side. Cut into thin strips. Add chicken to skillet and stir with vegetables. Fill tortillas with chicken mixture. Top with tomato and salsa; roll to enclose filling. Arrange fajitas seam-sides down on a serving platter. Top with sour cream, lettuce and cheese. Substitution: Can use steak, shrimp or scallops to make the fajitas. This marinade works well for any of them. |
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