Sunnys Quick Sizzlin Chicken Fajitas Recipes

SIZZLIN' FAJITAS

Sizzlin' Fajitas image

These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges.

Provided by Tara Daley

Categories World Cuisine Recipes Latin American Mexican

Time 2h40m

Yield 4

Number Of Ingredients 16

Ingredients

4 cloves garlic
1 tablespoon kosher salt
3 tablespoons lime juice
3 tablespoons olive oil
3 tablespoons minced fresh cilantro, or more to taste
1 teaspoon chili powder
½ teaspoon white sugar
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 ½ pounds beef skirt steak, cut across the grain into 1/4-inch strips
6 whole wheat tortillas, or as needed
1 tablespoon canola oil, divided
1 large onion, cut into slices
1 red bell pepper, cut into strips
1 clove garlic, minced
¼ teaspoon salt

Steps:

Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
Remove steak from marinade and shake off excess; discard remaining marinade.
Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 47.6 g, Cholesterol 37.9 mg, Fat 21.8 g, Fiber 5.5 g, Protein 27.4 g, SaturatedFat 4.7 g, Sodium 1973.7 mg, Sugar 3.1 g

SWANNY'S KILLER FAJITAS

Swanny's Killer Fajitas image

This is a great basic fajita recipe which can be tweaked to accommodate the whole family. Add some black beans or Spanish rice. Easy to spice up or down. Top each serving with a sprinkle of fresh cilantro and spoonfuls of sour cream, taco sauce, and guacamole.

Provided by Huge

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
1 lime, juiced
½ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon chili powder
⅛ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground black pepper, or to taste
1 tablespoon olive oil
1 red bell pepper, cut into 1/4 inch strips
½ large red onion, sliced 1/4-inch thick
4 (6 inch) corn tortillas
¼ cup sour cream, divided
½ cup shredded Cheddar-Monterey Jack cheese blend, divided
1 cup shredded lettuce, divided
½ cup diced tomato, divided

Steps:

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.
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.
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.
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.
Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
Top with any other desired toppings; repeat with remaining tortillas and ingredients.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 19.7 g, Cholesterol 49.2 mg, Fat 12.6 g, Fiber 3.6 g, Protein 17.4 g, SaturatedFat 5.8 g, Sodium 136.3 mg, Sugar 3.4 g

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