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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 5 |
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From TOH Recipe Card Collection mag. Sounds good to me because I don't like the peppers & onions that usually come with fajitas! Prep time includes marinating time. Ingredients:
5 tablespoons vegetable oil, divided |
2 tablespoons worcestershire sauce |
1 tablespoon soy sauce |
1 tablespoon lemon juice |
1 teaspoon white wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 1/4 lbs chicken breasts, boneless, skinless, cut into thin strips |
10 flour tortillas, warmed (7 inches) |
shredded cheddar cheese |
guacamole |
Directions:
1. In a large resealable plastic bag, combine 4 tablespoons oil, Worcestershire sauce, soy sauce, lemon juice, vinegar, salt and pepper.
2. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Drain and discard marinade.
3. In a skillet, saute chicken in remaining oil for 8 minutes or until chicken juices run clear. Serve in tortillas with cheese and guacamole.
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