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Chicken Fajitas
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Categories: Chicken, Favorites, Low fat, Mexican Cuisine
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Total Time: 2 hrs. 30 min.
Baking Time: 15 min.
Marinating Time: 2 hrs.
Preparation Time: 15 min.

These can be turned into beef, pork, or vegetarian fajitas very easily. You can marinate the chicken in a tightly sealed plastic bag, instead of a bowl, making it easier to coat the chicken pieces. When frying the the Fajitas, it is unavoidable that some of the marinade ends up in the skillet. However, once the marinade has evaporated, be sure to stir the Fajitas because they will cook faster at this point.

1/4 cup lime juice
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup vinegar
2 garlic cloves - minced
1 teaspoon tabasco sauce
1 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 chicken breasts without skin - sliced 1/4" thick
4 tortillas, 8 inch
1 tablespoon olive oil
1 red onion - sliced into rings
1 green bell pepper, sliced into
1 red bell pepper, sliced into t

Make the Marinade for the Chicken

Pour the lime juice, Worcestershire sauce, soy sauce, and vinegar into a shallow bowl or baking dish. Add minced garlic cloves, tabasco sauce, cumin, salt, and pepper. Mix the marinade together and add the chicken strips. Cover and marinade for at least 2 hours in the refrigerator, stirring ingredients occasionally to make sure strips are completely coated.

Cooking the Fajitas

Wrap tortillas in aluminum foil. Warm in 300 degree oven for 15 minutes. Heat olive oil in large non-stick skillet. Add marinated chicken strips (throw leftover marinade away). Add onion rings and bell pepper slices. Saute for about 10 minutes, or until chicken is done. Place 1/4 of mixture on each tortilla and roll up. Serve with guacamole and salsa.


Calories: 398 Calories From Fat: 23%
Protein: 56g Carbohydrate: 21g
Cholesterol: 130mg Sodium: 2779mg


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