Enjoy a flavorful and spicy twist on traditional fajitas with this delicious recipe, perfect for dinner gatherings.
Ingredients
1 pound chicken strips
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium red bell pepper
1 medium onion
4 pieces corn tortillas
4 tablespoons sour cream
1 cup Cheddar-Monterey Jack cheese
1 cup lettuce
1 cup diced tomatoes
Method
In a bowl, mix together chicken strips with lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper. Let it marinate for 15 to 30 minutes for enhanced flavor.
In a large skillet or wok, heat olive oil over medium heat. Sauté red bell pepper and onion until they are soft, which should take about 5 minutes. Push the veggies to the side of the skillet.
Add the marinated chicken strips to the center of the skillet. Cook while stirring until the chicken is fully cooked and no longer pink, about 3 minutes. Combine the chicken with the sautéed vegetables and cook for an additional 2 minutes until the liquid evaporates. Remove from heat.
To prepare the tortillas, stack them on a microwave-safe plate, placing damp paper towels between each one. Microwave for about 30 seconds until they are warm and flexible.
On each of four plates, place a corn tortilla and spread a tablespoon of sour cream on top.
Evenly distribute the chicken and vegetable mixture over each tortilla, topping with two tablespoons of shredded Cheddar-Monterey Jack cheese.
Add a quarter cup of lettuce and two tablespoons of diced tomatoes to each tortilla.
Feel free to customize with any additional toppings you like, then repeat the steps with the remaining tortillas and filling.