Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/3939/
Chicken and Pickled Pepper Fajitas
Yield: 4 servings
Ingredients
| 1 |
|
medium clove garlic, finely chopped
|
|
|
| 1/4 |
teaspoon |
ground cumin
|
|
|
| 1/8 |
teaspoon |
ground coriander
|
|
|
| 1/8 |
teaspoon |
ground cayenne pepper
|
|
|
| 1/8 |
teaspoon |
ground black pepper
|
|
|
| 1/8 |
teaspoon |
salt
|
|
|
| 1 |
lb. |
uncooked, skinless, boneless chicken breast cut into 1/2-inch strips
|
|
|
| 1 1/2 |
tablespoons |
vegetable oil, divided
|
|
|
| 1 |
tablespoon |
lime juice
|
|
|
| 1 |
|
scallion, finely chopped
|
|
|
| 2 |
teaspoons |
cilantro, finely chopped
|
|
|
| 1 |
|
large onion, sliced
|
|
|
| 1 |
cup |
hot and sweet pickled peppers, cut into strips
|
|
|
| 8 |
|
flour tortillas
|
|
|
|
|
|
|
Tomato Salsa:
|
|
|
| 3 |
|
medium tomatoes, finely diced
|
|
|
| 2 |
|
scallions, finely chopped
|
|
|
| 2 |
|
pickled jalapeno peppers, finely chopped
|
|
|
| 1 |
tablespoon |
finely chopped cilantro
|
|
|
| 2 |
tablespoons |
lime juice
|
|
|
Directions:
Combine garlic, cumin, coriander, cayenne, pepper and salt; rub into chicken and refrigerate for one hour. Meanwhile, prepare Tomato Salsa recipe by combining all ingredients; set aside. Remove chicken from refrigerator. In large skillet, heat 1 tablespoon vegetable oil and brown chicken until cooked through. Remove chicken from skillet and toss with lime juice, scallion and cilantro. Add remaining oil to skillet and cook onions until lightly browned. Add pickled peppers; heat through. Remove and toss with chicken. Heat tortilla shells according to package directions. Wrap chicken mixture in tortilla shells and serve with salsa.
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/3939/