Chipotle Chicken Fajitas
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Chipotle Chicken Fajitas
Category
Meat and Poultry
Prep Time
20 minutes
Cook Time
10 minutes
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
Ingredients
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.
Recipe Note
For more heat, substitute Fustini's heat-infused olive oils. Rice is great to add to the tortilla or serve along side. Alternatively, create a rice bowl for a gluten-free option.