Yield: 4 Servings

Scott Nowell

This is a very good and quick Fajita, you could substitute any meat or shrimp here. I have reduced the heat level by cutting the pepper flakes to half. To return the heat level to original, use 1/2 tsp of pepper flakes, or more, if you like a little more intensity.

Chicken & Marinade

• 1lb chicken, sliced
• 2TBS olive oil, divided
• 2TBS lime juice
• 1garlic clove, finely minced
• ½tsp chili powder
• 1tsp ground cumin
• ¼tsp hot pepper flakes
• ½tsp black pepper
• 1tsp salt

Cook

• 1onion, julienned
• 2small sweet peppers, of your choice (green, red, or yellow) cut into strips the same as the onion
• 8flour tortillas (8 inch)

Toppings

• pico de gallo
• salsa
• shredded cheese
• guacamole
• sour cream

Marinate Chicken: Slice chicken into thin strips. In bowl, mix together a tablespoon of olive oil, 2 TBS lime juice, 1 minced garlic clove, ½ tsp chili powder, 1 tsp cumin, hot pepper flakes, black pepper & 1 tsp salt.

Add chicken strips and stir to coat, set aside for 15 to 30 minutes while you prep the vegetables.

Warm Tortillas: Microwave tortillas on a plate covered with paper towel for 30 seconds to make them pliable. Adjust to suit your microwave.

Prep onions & peppers: Cut onions in half lengthwise then remove 1/4″ to 1/2″ of the root & stem ends and julienne, cut your peppers into strips the same width.

Cook fajitas mix: In a large non-stick skillet over medium high heat, heat a tablespoon or two of olive oil.

Add the onions & peppers and sauté for 5 to 8 minutes, until softened and slightly browned. Transfer to a bowl and set aside.

Scoop the chicken from the marinade and add to the skillet, sear and sauté for 3-4 minutes until it is nearly cooked through. Pour remaining marinade into skillet. Bring to boil and mix. While searing, add 1/4 cup of water to the bowl and mix to pick up the remaining marinade.

Return onions and peppers to skillet. Sauté for a minute or two. add the water/marinade to the skillet, mix and bring to a boil. If it is too watery, add instant potato flakes to the liquid in the pan, 1 tsp at a time, stir. Repeat until you get the desired consistency. Remove from heat.

To serve: spoon a portion of the chicken mixture down the center of each tortilla, top with your desired toppings, fold bottom of tortilla up over filling, fold the sides in, overlapping.