Chicken Fajitas
Ingredients
FOR THE SEASONING
- 1 tablespoon Chili powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly ground black pepper
- ½ teaspoon Dried Oregano
FOR THE FAJITAS
- 3 tablespoons Neutral oil
- 1½ pounds Chicken Tenders
- 1 medium Carrot peeled and julienned
- 8-10 Cremini Mushrooms Sliced
- 2 cloves Garlic minced
- ½ medium Onion sliced
- 1 Red Bell Pepper Stemmed, seeded and julienned
- 1 Yellow Bell Pepper Stemmed, seeded and julienned
- 1 medium Jalapeno (optional) Stemmed, seeded and julienned
- ¼-½ cup Fresh cilantro chopped
- 4-6 medium size Flour tortillas Warmed
- 1 lime Cut into wedges
- ¼ cup Sour Cream (optional
Instructions
- Combine the chili powder, cumin, salt, pepper, and oregano in a small bowl. Divide in half and set aside
- Place the chicken tenders in a bowl and sprinkle half the seasoning mixture plus a drizzle of neutral oil. Toss to coat evenly and set aside
- Heat a large sauté pan over medium-high heat. Add the oil and heat through. Add the carrots, onions, bell peppers, jalapenos (if using) and cook until they just begin to soften, about 2 minutes
- Add the mushrooms, sauté for about 1 minute, then add the garlic and the other half of the seasoning mix. Stir constantly, until vegetables are tender-crisp.
- Remove from the pan and place in a serving bowl. Sprinkle the cilantro over all.
- In the same pan over medium-high heat, add the seasoned chicken tenders and cook until internal temperature reaches 160℉. Remove from the pan into a serving bowl.
- Spoon the fajita filling onto a warm tortilla. Squeeze a wedge of lime over the filling and top with Pico de Gallo, sour cream and diced avocados
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