Easy Chicken Fajitas
Description
Have Tex-Mex on the table in 30 minutes and use corn tortillas to keep it gluten-free.
Ingreadient :
- 1 teaspoon chile powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/4 cup water
- 4 tablespoons extra-virgin olive oil, divided
- 2 whole skinless, boneless chicken breasts (about 2 pounds), cut into 1/2-inch strips
- 1 green bell pepper, cored, seeded, and cut into thin strips
- 1 medium onion, thinly sliced
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 8 flour tortillas, warmed
- Shredded lettuce, for serving
- Shredded cheddar cheese, for serving
- Salsa, for serving
- Sour cream, for serving
Direction :
- Gather the ingredients.
- In a resealable plastic bag, combine chile powder with salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of the oil. Add chicken, bell pepper, and onion. Seal bag and knead gently to coat. Refrigerate for 15 minutes.
- Heat the remaining 2 tablespoons of oil in a large cast iron skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until vegetables are crisp-tender and chicken is cooked through, about 8 minutes. Remove from heat and stir in lime juice.
- Transfer chicken and vegetables to a large bowl and serve with warmed tortillas, lettuce, cheese, salsa, sour cream, and lime wedges.
