2-3 red or green bell peppers, cut into thin strips
1-2 onions thinly sliced
8- tortillas
Instructions
Mix juices, oil and all of the spices in a small
bowl. Reserve 1/4-1/2 cup of the marinade. Place
Chicken in large ziplock or glass dish. Add
remaining marinade; turn to coat well. Refrigerate
30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet until
done. Remove from skillet. Add bell pepper, onion
and reserved marinade; cook and stir until tender.
Return chicken to skillet. Cook until heated
through.
Spoon chicken mixture into warmed tortillas. Serve
with toppings, if desired.
Originally Submitted
11/9/2012
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