"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 Fajitas Recipe

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This recipe for Chicken Fajitas, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rating: 10


1 pound chicken breast, sliced thinly
1 small jalapeño, diced
1 red and 1 green bell pepper, julienne
1 red onion, julienne
1 cup cilantro
¼ cup olive oil
2 TBS lime juice
1 tsp chili powder
1 tsp cumin, ground
1 TBS chili garlic paste (optional)
1 TBS each of salt and pepper
4 garlic cloves, minced
Flour tortillas
Cheese, sour cream and guacamole (optional)

Salt and pepper the meat and place in large bowl. Add jalapeño, bell peppers, onion, and cilantro. In a separate bowl combine oil, juice, chili powder, cumin and garlic clove. Pour over the meat mixture and toss well. Refrigerate at least two hours if not overnight.

Place a cast iron skillet over high flame. When pan is almost smoking, add a handful of the fajita mix. Cook until meat is cooked to desired degree of doneness. Cook in batches. Serve with warmed tortillas, cheese, salsas, etc.




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