Cinnamon And Lime Chicken Fajitas Recipes

CINNAMON AND LIME CHICKEN FAJITAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
• Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
• Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
• Serve the chicken and potatoes in warmed tortillas.

CHILI-LIME CHICKEN FAJITAS

Steps:

• In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.

LIME CHICKEN FAJITAS

Steps:

• Combine lime, garlic, cumin and coriander. Pour over chicken strips and toss. Heat 1 Tbsp olive oil in large pan. Add green pepper and onion. Cook about 5 minutes until soft, and remove from pan. Heat 2 Tbsp olive oil in pan, and add chicken strips. Stir occasionally, and let cook through about 10 minutes. Add green pepper and onion and combine well. Place mixture on tortillas and top with cheese and avocado.

CHICKEN FAJITAS WITH LIME, GARLIC AND BELL PEPPERS

Steps:

• MARINATE CHICKEN FOR 30 MINUTES.
• Mix lime juice and minced garlic in 2-quart Ziploc bag.
• Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
• STIRFRY.
• Heat olive oil in heavy frying pan over medium-high heat.
• Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
• Remove chicken to plate and keep warm.
• Drain excess liquid from skillet, if necessary.
• Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
• Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
• Add chicken back to frying pan and stirfry 1-2 minutes.
• ASSEMBLE BURRITOS.
• Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
• Fold bottom of tortilla and roll up sides.
• Serve with salsa, if desired.
• Serves 2 hearty appetites, or 4 dainty portions.

GARLIC ONION CHICKEN FAJITAS WITH LIME

Steps:

• Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
• Remove chicken from marinade and shake off excess; discard remaining marinade.
• Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
• Spoon chicken mixture into tortillas.

CITRUS CHICKEN FAJITAS

Steps:

• In a small bowl, combine the first seven ingredients. Divide marinade equally between two large resealable plastic bags; add the chicken to one bag. Add peppers and onion to remaining bag. Seal bags and turn to coat; refrigerate for several hours or overnight. , Drain chicken and vegetables; discard marinade. In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat for 3 minutes. Add vegetables; cook 3-5 minutes longer or until chicken is no longer pink and vegetables are crisp-tender. , Spoon filling onto tortillas; top with lettuce, olives and cheese. Roll up.