Fajitas are a fun food to eat for kids and adults alike. This version can be made quickly all in one pan and then put on the table to be rolled into soft tortillas topped with a little sour cream.
If you can buy pre-cut chicken cutlets, and pre-cut your peppers and onion, throwing this together on a weeknight takes only about 15 minutes.
Servings: 4-6 people
Ready Time: 15 minutes
Ingredients
1 tablespoon plus 2 teaspoons vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground celery seed
2 teaspoons salt
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
½ fresh lime
400-500 g sliced chicken cutlets
Method
Heat a large skillet to medium-high and add 1 tablespoon vegetable oil, 1 small diced onion and 2 cloves minced garlic, allow to soften for about 1 minute.
Now add the spices: 1 teaspoon cumin, 1 teaspoon paprika and ½ teaspoon ground celery. Sprinkle in 1 teaspoon salt. Mix everything together.
Add a thinly sliced red and yellow pepper. Cook five to seven minutes until tender. Stir occasionally to prevent burning of the onion.
When done, add the juice of ½ fresh lime to the veggies. Stir and then remove the vegetables from the pan.
Leaving the heat on medium high add 2 teaspoons vegetable oil to the same pan plus the 400g sliced chicken breast. Sprinkle with 1 teaspoon salt.
Cook about 5 minutes until the chicken strips are cooked through.
Serve the chicken and peppers in warm tortillas with sour cream, salsa and shredded cheese.
Sue Riedl