Page 106 - 15-18 August 18 2018
P. 106
Mexican Chicken Fajitas
This is a great basic recipe which can be tweaked to accommodate
the whole family. Add some black beans or Spanish rice. Easy to spice
up or down. Top each serving with a sprinkle of fresh cilantro and
spoonfuls of taco sauce and guacamole."
Chicken
INGREDIENTS DIRECTIONS
2 skinless, boneless chicken breast Place chicken strips in a bowl and stir in lime or
halves, cut into ¼-inch wide strips lemon juice, cumin, paprika, chili powder, cayenne
1 lime or lemon, juiced pepper, and black pepper; marinate chicken for 15
½ teaspoon ground cumin to 30 minutes.
¼ teaspoon paprika Heat a large skillet or wok over medium heat and
Ɨ WHDVSRRQ FD\HQQH SHSSHU RU WR WDVWH pour in olive oil. Cook and stir red bell pepper and
Ɨ WHDVSRRQ JURXQG EODFN SHSSHU RU WR onion in the hot oil until softened, about 5 minutes;
taste move vegetables to the outer edge of the skillet.
1 tablespoon olive oil Place chicken strips with marinade in the center
1 red bell pepper, cut into ¼ inch strips of the skillet and cook and stir until chicken is no
½ large red onion, sliced ¼-inch thick longer pink in the center and juices run clear, about
4 (6 inch) corn tortillas 3 minutes; cook and stir chicken and vegetables
1 cup shredded lettuce, divided together until liquid in skillet has evaporated, about
½ cup diced tomato, divided 2 more minutes. Set chicken and vegetables aside.
1 avocado, diced Place corn tortillas on a microwave-safe plate with
Mayonnaise, for spreading damp paper towels separating each tortilla. Cook in
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30 seconds.
Place corn tortillas onto 4 serving plates; spread
each tortilla with 1 teaspoon mayonnaise. Top
each tortilla with ¼ of the chicken and vegetable
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Tip: and 2 tablespoons diced tomato, and a few cubes of
You may use wraps avocado.
for this recipe, if Top with any other desired toppings; repeat with
\RX FDQQRW ¿QG remaining tortillas and ingredients.
tortillas.
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Y-3 August 8 '18