Lime Chicken Fajitas

Had these for dinner last night - YUMMY!! Leftovers make a great pasta dish the next day.

Ingredients:

1 lb chicken pieces, sliced into strips

Marinade - see below

1 onion, sliced

1 red pepper (or any color), sliced into strips

Tortilla shells (see hint below)

Cheese, grated

Avocado/guacamole

Sour cream

Salsa

Marinade:

1/3 - 1/2 C. lime juice - fresh or bottled

1-2 tbsp. honey

1-2 clove fresh garlic, minced fine

2 tsp. cumin

Fresh cilantro to taste, chopped (I use a small handful)

Pinch red pepper flakes - optional, for heat

1/8 C. vegetable oil

Salt and pepper to taste

Directions:

Whisk marinade ingredients in a small bowl, and then pour over chicken in glass dish or Ziploc bag. While meat is marinating, chop up other ingredients and get skillet/pan ready. Heat pan on medium high until pan is hot. Add chicken, all the marinade, onion, and pepper. Stir/toss often to cook chicken through - this should only take 10-15 minutes with chicken that is sliced small. While cooking, the marinade should thicken to create a nice glaze/sauce for the meat and veggies. Once done, assemble fajitas as desired.

Chef preferences:

I also love to add black beans or prepared Spanish rice.

Fresh cilantro leaves

Squirt of fresh lime adds a nice flavor to the fajita.

Hint: To warm up flour shells, put 3-4 in a packet of tin foil and place in 300-350 degree oven while meat is cooking (10-15 minutes). If you need more shells, do as many as desired, but just try to keep 3-4 per packet. If your shells are dry to begin with, add a few drops of water to help moisten.

From the kitchen of Carey H.