Chicken Fajita Tacos

  • 1 pound boneless skinless chicken thighs, sliced into thin strips
  • 1/4 c. canola oil
  • 2 cloves garlic, minced
  • 3/4 tsp. kosher salt, or to taste
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. sugar
  • 1 T. lime juice
  • Cooking spray
  • 1 medium onion, sliced
  • 8-12 mini sweet peppers, seeded and sliced
  • Flour tortillas (or corn tortillas for gluten free)

Place the chicken in a shallow dish. Whisk together the next nine ingredients (canola oil through lime juice) and pour over the chicken. Cover the dish and chill for 20 minutes.

Heat a large skillet over medium-high heat and spray with cooking spray. Add the onions cook them until they are almost soft. Add the pepper strips; sear the peppers and onion until slightly charred. Remove pepper and onion mixture from the skillet and set aside.

In the same skillet, add the marinated chicken by using a slotted spoon to move the chicken to the skillet; discard the remaining marinade. Cook the chicken until fully cooked and browned on the outside; add the pepper/onion mixture back into the skillet with the chicken. Cook for 1 more minute or until the onions are hot and the mixture is combined well. Serve with corn or flour tortillas and any toppings you prefer.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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