Chicken Fajitas
Fajita Seasoning:
| 2 | tablespoons olive oil |
| 1 | tablespoon lime juice (about 1 lime) |
| 2 | teaspoons tomato paste |
| 2 | teaspoons cumin |
| 1½ | teaspoons chili powder |
| 1 | teaspoon salt |
| 1 | teaspoon garlic powder |
| 1 | teaspoon oregano |
| ½ | teaspoon paprika |
| ¼ | teaspoon black pepper |
Ingredients:
| 3 | boneless, skinless chicken breast halves |
| 2 | tablespoons olive oil |
| 1 | onion |
| 3 | bell peppers (red, green, yellow) |
| 1 | lime |
Zest and juice one lime into the olive oil. Stir in the rest of the seasonings to make a paste. Slice thicker chicken breasts in half horizontally to make cutlets. Slice into ½‑inch strips across the grain. Stir the seasoning paste into the chicken strips. Let marinate at least 30 minutes.
Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Add chicken in a single layer and sear strips about 2 to 3½ minutes on each side.
While chicken is cooking, slice the onion and peppers into thin strips. Remove chicken to a plate. Add the onion and pepper slices to the skillet. Sauté over medium heat for 4 to 5 minutes.
Return the chicken to the skillet. Squeeze fresh lime over top and stir everything together.
Wrap chicken, onions, peppers, and optional toppings in flour tortillas. Topping options: sour cream, pico de gallo, avacado or guacamole, shredded cheese, cilantro.