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
                                                   PLFURZDYH XQWLO WRUWLOODV DUH KRW DQG ÀH[LEOH  DERXW
                                                   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
                                                   PL[WXUH  6SULQNOH HDFK WRUWLOOD ZLWK ó FXS OHWWXFH
          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
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