Additional fillings include:
| Prep Time | 45 minutes |
| Cook Time | 30 minutes |
| Passive Time | 1-24 hours |
| Servings |
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Ingredients
Marinade
- 1/3 cup cilantro fresh, chopped
- 2 cloves garlic chopped
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 lime juiced
- 2 Tbs olive oil
- kosher salt
- pepper fresh, ground
Fajitas
- 1 lb chicken breast boneless, skinless
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 white onion sliced
- sour cream
- Colby Jack cheese shredded
- fajita tortilla wraps
Ingredients
Marinade
Fajitas
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Instructions
Marinade
- Butterfly and pound chicken breasts until approximately 1/2 inch thick.
- In a bowl, combine the oil, cilantro, garlic, chili powder, cumin, lime juice and oil. Mix to combine all ingredients. In a gallon-sized Ziploc bag, add the chicken and the marinade mix. Massage ingredients in the bag until the chicken is well coated. Place bag in refrigerator for at least 20 minutes (overnight is preferable).
Fajitas
- Add 2 Tbs olive oil to a cast iron skillet and place on medium-high heat. Once the oil begins to smoke, add the chicken to the skillet and sear each side until cooked through. Remove the chicken from the heat and let stand for 5 minutes. Slice the chicken into fajita strips.
- In a non-stick skillet, add 2 Tbs olive oil, peppers and onions. Cook under medium-high heat until onions are caramelized. Near the end of cooking, add fresh cilantro and cumin to taste. Remove from heat and season with salt and pepper to taste.
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