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Marinade:
2
Tbsp oil
2
Tbsp lemon juice
1
clove garlic, minced
1
1/2 tsp seasoned salt
1
1/2 tsp oregano
1
1/2 tsp cumin
1/2
tsp chili powder
1/2
tsp paprika
1/2
tsp crushed red pepper
1
1/2 lb. free-range chicken, cut in strips
Fajitas:
1/2
cup cilantro (optional)
1/2
cup chopped onions
1
cup red peppers
1/2
cup sliced green onions
3
to 4 Tbsp oil
8
tortillas
1.
Marinate chicken at least an hour before making Fajitas.
2.
In skillet, quickly sauté vegetables in oil until lightly browned.
3.
Remove from pan.
4.
Sauté meat 4 to 5 minutes.
5.
Return vegetables to pan and toss with chicken.
6.
Spoon into tortillas.
