Chicken Fajitas
I was looking for a quick recipe for fajitas one night and found this one, which I modified a bit to make it easier/faster. The original calls for vegetables, such as peppers and onions, but my kids pick around those so it's not worth the effort (although I like them, so if we've got them around I still add a few slices for myself).
Ingredients:
- 1 teaspoon pure chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/4 cup water
- 3 tablespoons extra-virgin olive oil
- 1 package skinless, boneless chicken breast, cut into 1/4-inch strips
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 8 flour tortillas, warmed in the microwave
- Guacamole, salsa and hot sauce
Preparation:
- In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, seal and knead gently to coat. Refrigerate for 15 minutes.
- Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
- Transfer the chicken to the hot fajita skillet and serve with the warmed tortillas, guacamole, salsa, hot sauce and lime wedges.