Chicken And Pickled Pepper Fajitas

Serves 4


1 medium clove garlic, finely chopped

1/4 teaspoon ground cumin

1/8 teaspoon ground coriander

1/8 teaspoon ground cayenne pepper

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1 pound uncooked, skinless, boneless chicken breast cut into 1/2-inch strips

1-1/2 tablespoons vegetable oil, divided

1 tablespoon lime juice

1 scallion, finely chopped

2 teaspoons cilantro, finely chopped

1 large onion, sliced

1 cup hot and sweet pickled peppers, cut into strips

8 flour tortillas

Tomato Salsa:

3 medium tomatoes, finely diced

2 scallions, finely chopped

2 pickled jalape´┐Żo peppers, finely chopped

1 tablespoon finely chopped cilantro

2 tablespoons lime juice


Combine garlic, cumin, coriander, cayenne, pepper and salt; rub into chicken and refrigerate for one hour. Meanwhile, prepare Tomato Salsa recipe by combining all ingredients; set aside.

Remove chicken from refrigerator. In large skillet, heat 1 tablespoon vegetable oil and brown chicken until cooked through. Remove chicken from skillet and toss with lime juice, scallion and cilantro. Add remaining oil to skillet and cook onions until lightly browned. Add pickled peppers; heat through. Remove and toss with chicken.

Heat tortilla shells according to package directions. Wrap chicken mixture in tortilla shells and serve with salsa.

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Nutrition Facts

Calories 460
Total Fat 14g
Cholesterol 65mg
Sodium 840mg
Total Carb. 52g
Protein 32g