Mexican style food is something our family adores. I’ve tried many different versions of chicken fajita’s and always found the flavours are rather bland. So after playing with some spices most of us would have in our pantry, I was able to get the flavour I was hoping for. Plus the family enjoyed the meal so much my daughter asked for it for lunch the next day at school (now that is unusual).
Fajita’s for our family are a quick & easy supper on an activity night. These are truly yummy.
If you are making these for the Wild Rose D-Tox you will have to eat them without the tortillas, sour cream, cheese and any pickled peppers.
- 4 chicken breasts boneless & skinless
- 1 tbsp chili powder
- 2 tsp dried oregano
- 1 tsp kosher salt
- 2 tsp cumin
- 4 garlic cloves minced
- 2 tbsp lime juice fresh
- canola oil
- 1/2 cup spanish onion sliced
- 1 cup pepper red, green, orange, yellow, sliced
- whole wheat flour tortillas
- In a ziplock bag combine chili powder, oregano, salt, cumin, garlic, lime juice and a little oil. Seal bag and smoosh to combine flavours. Add your chicken and smoosh a little more. Refrigerate for a minimum 15 minutes or longer if you have time.
- Put your onions and peppers in a bowl. Pour on a little oil and season with salt, pepper and a little cumin.
- Take chicken out of marinade and drain. Put on greased BBQ and grill approximately 6-7 minutes per side on med-high until cooked through and juices run clear. Remove from heat and let rest under cover.
- Meanwhile on a preheated BBQ grill topper or stove top grill pan add some oil and your onion/pepper mix. Give it a little more s&p and saute for about 4-5 minutes or until veggies tender crisp. Set aside in a bowl.
- Get all your fixin’s ready, heat up your flour tortillas (10 seconds in microwave, or toss on grill), slice your chicken, grab some peppers/onions and you are ready to assemble your chicken fajita.