This is the type of meal I whip up on a regular basis--normally when I have no advanced plan for dinner and I throw random things in a skillet and see what inspires me. This is delicious and easy--and don't be afraid to change things up to suit your pantry and palate needs.
Serves 2-3 people
Ingredients
2 small boneless, skinless chicken breasts (or one large sliced in half--butterfly style)
1/2 green pepper, sliced
1 small onion, diced
1-2 garlic cloves, minced
1 Roma tomato, diced
1/2 jalapeño, finely chopped
Cumin
Taco Seasoning, optional
Salt
Pepper
5-8 corn tortillas (~5inch)
Directions
Heat a skillet to medium low and drizzle with EVOO or canola oil. Add onions and garlic and green peppers. Sauté until softened. Meanwhile, pat taco seasoning onto both sides of the chicken. Rearrange veggies in the skillet to make room for the chicken breasts. Cover and cook for about 4 minutes on one side--do not move the chicken around--let it cook. Flip chicken and stir veggies. Add in tomatoes. Sprinkle with salt, pepper, cumin, and additional taco seasoning if desired. Cover and let cook for another 3-4 minutes.
Heat another skillet to high. Place one tortilla at a time in the skillet for 20-30 seconds per side. Cover and keep warm.
Fill tortilla with fajita mixture and top with sour cream and chopped cilantro if desired.
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