Chipotle Chicken Fajitas
Chipotle Chicken Fajitas
20 minutes
10 minutes
Meat and Poultry
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fustini's Persian Lime olive oil
- 1 red pepper, sliced
- 1 small red onion, sliced
- 1 cup sliced mushrooms
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste (or chopped chipotle chilies in adobo sauce)
- 2 tablespoons Fustini's Jalapeño Lime balsamic
- 1 1/2 tablespoons fresh lime juice
- 8 flour tortillas warmed
- cooked rice (optional)
- grated cheddar cheese for serving
- chopped cilantro for garnish
- avocado for garnish
- lime wedges for serving
Directions
- In a medium bowl add chicken, cumin, chili powder, salt and pepper. Toss to coat the chicken.
- In a large cast-iron skillet heat olive oil on medium-high. Add chicken and cook, stirring occasionally until cooked through, 5-7 minutes. Transfer to a plate.
- In the same skillet add vegetables, and garlic, and cook, stirring occasionally until softened. Stir in tomato paste (or chilis), balsamic, and lime juice, and return the chicken back to the pan. Cook until all heated through.
- Serve with tortillas, rice and toppings.
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