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1
Cut your chicken breasts into strips, and toss it with the juice from half a lime, a generous handful of cilantro, chopped jalapenos, 1 tablespoon of your fajita seasoning and 1 tablespoon of juice from your jar of jalapenos.
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2
In a separate bowl/bag, toss your cut up peppers and onions with the juice from the remaining half of the lime, a small handful of cilantro, the remaining tablespoon of fajita seasoning and the remaining tablespoon of jalapeno juice.
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3
Marinate both for 30 minutes to 2 hours.
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4
To grill: Preheat your grill to 375 degrees (F) while the meat and veggies are marinating.
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5
Put meat and veggies on skewers (separately), or in separate grill baskets (we usually skewer the meat, and then put the veggies in a grill basket coated with oil).
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6
Cook chicken and vegetables, stirring every couple of minutes until chicken is cooked through and veggies are soft and starting to brown, about 5 10 minutes.
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7
Wrap tortillas in aluminum foil and warm on the grill for a few minutes.
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8
To cook on the stovetop: Add marinated chicken and vegetables to a large skillet (including all the juices).
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9
Cook over medium heat until chicken is cooked through and veggies are tender.
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10
Preheat oven to 350 degrees (F).
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11
Wrap tortillas in aluminum foil and warm in the oven for a few minutes.
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12
Top warm tortillas and filling with your choice of fixings (sour cream, salsa, lettuce, tomatoes, guacamole, taco sauce, black olives, etc.
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13
).
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14
Enjoy!
