"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cilantro Fajitas Recipe

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This recipe for Chicken Cilantro Fajitas, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael & Jessie Roylance
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
chicken breasts, cut into strips
1 onion, chopped into slices
green, red, or yellow peppers, chopped
2 tbsp. lemon juice
2 tbsp. lime juice
2-4 garlic cloves
1 tsp. salt
1 tsp. pepper
1 tbsp. chopped fresh cilantro
1/4 tsp. oregano
1/8 tsp. cumin
whole grain tortilla wraps
salsa, sour cream (if desired)

Directions:
Directions:
Combine lemon and lime juices, garlic, salt and pepper, cilantro, oregano and cumin in a large dish or 1 gallon zip-lock bag. Add the chicken pieces to the marinade. Let sit in the refrigerator for several hours, or overnight. When ready to cook, heat a skillet. Add a small amount of oil to the skillet. With a slatted spoon, remove the chicken to the skillet. Once chicken has started to cook, add onions and peppers to the skillet. Pour the remaining marinade into the skillet, adding additional lime juice or spices as needed. Cooked until the marinade boils, and until the peppers are to a desired tenderness. Scoop the mixture into a heated tortilla wrap, add salsa and sour cream. Enjoy!

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This recipe is one of my favorites, especially in the summer when there are so many peppers available. The fresh cilantro is a great twist on the traditional fajitas recipes.

 

 

 

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