Swanny's Killer Fajitas

Delicious lime-marinated chicken and vegetables are folded into hot corn tortillas and served with fresh lettuce, tomato, and sour cream. Add your favorite toppings like taco sauce, guacamole, and a sprinkle of fresh cilantro if you like.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 257 Calories

Ingredients

• 1 tablespoon olive oil
• 1 lime, juiced
• 4 (6 inch) corn tortillas
• 2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
• 1 red bell pepper, cut into 1/4 inch strips
• 1 cup shredded lettuce, divided
• 0.25 teaspoon paprika
• 0.125 teaspoon ground black pepper, or to taste
• 0.5 teaspoon ground cumin
• 0.125 teaspoon cayenne pepper, or to taste
• 0.25 teaspoon chili powder
• 0.25 cup sour cream, divided
• 0.5 large red onion, sliced 1/4-inch thick
• 0.5 cup shredded Cheddar-Monterey Jack cheese blend, divided
• 0.5 cup diced tomato, divided

Recipe Instructions

Step 1

Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.

Step 2

Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.

Step 3

Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.

Step 4

Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.

Step 5

Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.

Step 6

Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.

Step 7

Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.

Step 8

Top with any other desired toppings; repeat with remaining tortillas and ingredients.