Swanny'S Killer Fajitas Recipe

Name: Swanny'S Killer Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips; 1 lime, juiced; 1/2 teaspoon ground cumin; 1/4 teaspoon paprika; 1/4 teaspoon chili powder; 1/8 teaspoon cayenne pepper, or to taste; 1/8 teaspoon ground black pepper, or to taste; 1 tablespoon olive oil; 1 red bell pepper, cut into 1/4 inch strips; 1/2 large red onion, sliced 1/4-inch thick; 4 (6 inch) corn tortillas; 1/4 cup sour cream, divided; 1/2 cup shredded Cheddar-Monterey Jack cheese blend, divided; 1 cup shredded lettuce, divided; 1/2 cup diced tomato, divided

Servings: persons

2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
1 lime, juiced
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/8 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground black pepper, or to taste
1 tablespoon olive oil
1 red bell pepper, cut into 1/4 inch strips
1/2 large red onion, sliced 1/4-inch thick
4 (6 inch) corn tortillas
1/4 cup sour cream, divided
1/2 cup shredded Cheddar-Monterey Jack cheese blend, divided
1 cup shredded lettuce, divided
1/2 cup diced tomato, divided

1
Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
2
Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
3
Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
4
Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
5
Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
6
Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
7
Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
8
Top with any other desired toppings; repeat with remaining tortillas and ingredients.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips, 1 lime, juiced, 1/2 teaspoon ground cumin, 1/4 teaspoon paprika, and more.

Yes, Swanny'S Killer Fajitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swanny'S Killer Fajitas

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