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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Fresh lime juice help you bring a taste of Mexico to your dinner table. These colorful fajitas have fresh flavors that appeal to everyone. Ingredients:
2 tablespoons white wine vinegar |
2 tablespoons fresh lime juice |
2 tablespoons canola oil, divided |
1 tablespoon worcestershire sauce |
1 tablespoon chopped onion |
1 garlic clove, minced |
1/2 teaspoon salt, optional |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1 pound boneless skinless chicken breasts |
1 medium green pepper, halved and seeded |
1 medium sweet red pepper, halved and seeded |
1 medium sweet onion, sliced |
6 flour tortillas (8 inches) |
salsa |
eachguacamole dip |
guacamole dip and sour cream or shredded cheddar cheese, optional |
Directions:
1. In a large resealable plastic bag, combine the vinegar, lime juice, 1 tablespoon oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin; add chicken. Seal bag and turn to coat; refrigerate at least 4 hours.
2. Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Lightly brush vegetables with remaining canola oil. Grill vegetables and chicken, covered, over medium heat or broil 4 in. from the grill for 12-15 minutes or until a meat thermometer reaches 170°
3. Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Serve with salsa, guacamole, sour cream and/or cheese if desired. Yield: 6 servings.
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