| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Poultry | 1 | Servings | |
INGREDIENTS
| 1 | t | Oil |
| 2 | Chicken breasts | |
| pn | Chili powder | |
| pn | Cumin | |
| pn | Oregano | |
| pn | Salt | |
| pn | Pepper | |
| 1 | t | Garlic, minced |
| 1/4 | Red onion | |
| 1/2 | Sweet pepper | |
| Tabasco sauce | ||
| 2 | t | Lemon juice |
| 2 | Flour tortillas | |
| Sour cream | ||
| Salsa | ||
| 1 | Avocado | |
| 1 | T | Lemon juice |
| ds | Worcestershire sauce | |
| pn | Cayenne |
INSTRUCTIONS
Although this is a one-serving recipe, quantities can be increased. Do not multiply spice quantities - use your taste to get the desired flavours. Chicken breasts should be skinned and de-boned and cut into strips. The pinches of spices should be generous although taste is the guage. Guacamole :- Mash all ingredients together. Make ahead or make and let stand while preparing fajitas. 1. Heat oil in skillet over medium heat. Add chicken to skillet and sprinkle seasonings. Stir fry for 4 minutes until cooked and slightly golden brown. Set aside and keep warm. Save 1/2 the chicken for later in the week. 2. Slice the vegetables and add to the skillet with the garlic. Stir fry 3 minutes until tender. 3. Return half the chicken to the skillet. Combine a drop of tabasco and lemon juice and drizzle over the chicken. Heat through. 4. Microwave tortillas on high for 1 minute. Spoon fajita mixture onto tortilla, roll up and serve garnished with sour cream, salsa and guacamole.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1739
Calories From Fat: 860
Total Fat: 98.8g
Cholesterol: 410.3mg
Sodium: 3161mg
Potassium: 3495.9mg
Carbohydrates: 91.5g
Fiber: 21.6g
Sugar: 24.8g
Protein: 127.8g