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Chicken Fajitas

Author Vianney Rodriguez

Ingredients

  • 2 pounds boneless chicken breasts
  • 4 tbsp canola oil
  • 2 tbsp lime juice
  • 1 garlic clove minced
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • ½ tsp cumin
  • ½ tsp dried oregano
  • To serve with the fajitas:
  • 6 flour tortillas 8 inches, warmed
  • Salsa
  • Guacamole
  • 1 small onion sliced thin
  • Sliced radishes
  • Flour tortillas
  • Cilantro
  • Lime wedges

Instructions

  1. In a large resealable plastic bag, combine the canola oil, lime juice, garlic, salt, pepper, cumin and oregano; add the chicken.
  2. Seal and turn to coat; refrigerate for 1-4 hours.
  3. Pre-heat your grill.
  4. Remove the chicken from marinade.
  5. Grill chicken for 5 to 8 minutes on each side, or until desired temperature is reached.
  6. Remove the chicken from the grill and let rest for at least 5 minutes before slicing.
  7. Add the chicken fajitas to center of tortillas; fold in half. Serve with salsa, guacamole, sliced onion, radishes, cilantro and wedges of lime