Saturday, October 07, 2006

Quick Fajita Skillet

This recipe is another of our favorites! It's got an awesome flavor because of the seasoning, cilantro, and lime juice. It's easiest to cook if you have everything chopped before you start.

1 T. vegetable oil
1 clove garlic, minced
1 lb. chicken tenderloins (or sliced chicken breasts)
1 sm. onion, sliced
1 medium green pepper, sliced
1/4 c. soy sauce
1 t. Mexican Seasoning blend (see below)
2 T. fresh lime juice
1 medium tomato, coarsely chopped
1-2 T. chopped fresh cilantro
Warm flour tortillas
Sour cream
Guacamole

Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute, stirring constantly. Add chicken, onion, bell pepper, soy sauce, and seasoning blend. Cook 3 minutes (or until tender), stirring constantly.
Add lime juice, tomato, and cilantro to chicken mixture; cook until thoroughly heated.
Serve from skillet at the table. Wrap the chicken mixture in warmed tortillas, and serve with sour cream and guacamole, if desired.

Makes about 5 servings.

Note: 1/2 t. ground cumin can be substituted for Mexican blend.

Mexican Seasoning Blend
1/4 c. chili powder
3 T. ground cumin
1 T. garlic powder
1 T. ground pepper
1 T. salt
1 t. cayenne pepper

Combine all ingredients; store in an airtight container.
Makes 1/2 cup.

3 comments:

David Michael Garvey said...

Mmm, I'm going to try this one!!

David Michael Garvey said...

Should the chicken be pre-cooked?

jennifer said...

Yes, I think the chicken does need to be precooked. I think since it cooks relatively fast, that it's better to cook the chicken before so that you don't need to worry about it. I'm trying to remember, and I think that is how I do it. I'm sorry I didn't put that in there.