Saturday, June 5, 2010


My mom made fajitas at least once a week growing up. I thought it was disgusting! Onions and peppers? I would rather die than eat onions and peppers. Well I don't know how it happened, but the things that I hated eating growing up, are the very things I crave and eat often now. They have become my comfort foods. Fajitas are one of these. Except I never make them the same way. I'm always searching and tweaking to come up with the perfect flavor. Right now, I'm pretty happy with what we've come up with. This is from McCormick’s Garlic Lime Fajitas Recipe Inspirations package. I'm kind of an herb and spice snob and don't like certain things dried like onions and garlic and cilantro. I've included my notes in blue.

Garlic Lime Chicken Fajitas
Prep Time: 15 minutes
Marinate: 30 minutes
Cook Time: 10 minutes
Makes 8 servings

1/4 cup each lime and orange juices (I've used lemon juice in place of the lime and it was still good)
2 Tablespoons olive oil
1 teaspoon dried minced garlic (I used 3-4 fresh cloves, pressed)
1 teaspoon dried minced onions (I used 1 Tablespoon fresh white onion, minced)
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried cilantro leaves (I used 1-2 Tablespoons fresh cilantro, minced)
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
(a couple shakes of chipotle chili pepper)
1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
1 medium green or red bell pepper, cut into thin strips (I use red, yellow, and green, or a bunch of the mini sweet peppers)
1 medium onion, thinly sliced (I always use a big yellow Texas Sweet onion. I really think sweet onions make all the difference, but that's just me)
8 flour tortillas (8-inch) (these are really good on corn tortillas as well)

1.  Mix juices, oil, all of the spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2.  Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through. (I always have to cook my chicken much longer than the directions say to make sure they are done)

3.  Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired. (We serve it with sour cream, avocados, salsa, and lime wedges)

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