Chicken Lime Fajitas
This combines a classic recipe for fajitas including peppers, onion and chicken, with a spicy lime marinade that you can make easily (in all likelihood) with some spices you have on hand.
And a real measuring stick at my house is the kids. If they don't like it, I don't post it. One loves it; the other will eat it. That's endorsement enough around here for a 15- and a 9-year old.
1 1/2 lbchicken tenderloins (preferred) or cut chicken breasts into strips
1 largered bell pepper (for a sweeter flavor) cut into strips. you can use green.
1 largeonion cut into strips
3 clovecrushed fresh garlic
1/2 cfresh squeezed orange juice (or juice of one orange)
1/2 cfresh squeezed lime juice (or juice of two limes)
2 clovecrushed or minced garlic
1/4 colive oil
1 tspblack pepper (coarse is best)
1/8 cloosely packed freshly chopped cilantro or 1 tsp dried
1/8 cloosely packed oregano freshly chopped or 1 tsp dry
2 tspground cumin
1/8 cfinely chopped onion (borrow two to four slivers from onion above if needed)
1 tspsea salt or table salt
1/2 cgrated cheese (cheddar, monterrey jack, colby or colby jack)
1 can(s)black beans
How to Make Chicken Lime Fajitas
- Mix juice of orange and lime and add: garlic, olive oil, salt, pepper, cilantro, oregano, cumin, and finely chopped onion. Set aside and let flavors blend.
- Take chicken (if using tenderloins, use whole for ease of handling) and add it to a sealable gallon bag with sliced onion and bell pepper. Pour in juice mixture and let marinate 1 hour or more.
- Drain marinade from bag into sauce pan and heat to boiling.
- Get grill to 400 degrees. If using a grill pan, set eye slightly above medium.
- Wrap stacked tortillas in foil and put in oven preheated to 300 degrees on middle rack. Remove from oven after 20 minutes or decrease oven heat to 200 degrees to keep warm until dish is done.
- Remove fajita pieces from bag and put in grill-safe cooking pan (with holes) or add directly to grill pan if cooking indoors.
- Pour black beans (undrained) into small sauce pan and put on low heat. Cook until warm and simmering.
- Stir/flip chicken, onions and peppers after cooking approximately 5 minutes. Repeat process until sear marks are even on both sides of chicken. Should take about 10 minutes (check temperature if unsure). Take care not to overcook.
- Baste peppers, onions and chicken with cooked marinade. Cook 2-3 more minutes.
- Spoon ingredients into warm tortillas.
- Add cheese, black beans and optional garnishes like salsa, pico de gallo, guacamole and roasted whole kernal corn. Serve and enjoy.