Okay, I know everyone already has a favorite fajita recipe...but I'm telling you these are the best! Scott and the boys loved them and we are definitely putting this in our dinner rotation from now on. YUM!
4 TBS olive or canola oil, divided
2 TBS lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
1 1/2 lbs boneless, skinless chicken breast, cut into thin strips (I used like 6 breasts - and it soaked up all the marinade - it was perfect!)
1 sweet red pepper, julienned
1 green pepper, julienned
1/2 chopped onion
(you might want to use less of these if you use less chicken)
flour tortillas, shredded cheese, lettuce, salsa, etc.
In large Ziploc bag, combine 2 TBS oil, lemon juice and all seasonings. Add chicken & turn to coat. Refrigerate for 1-4 hours, at least.
In large skillet, saute peppers and onions in remaining 2 TBS oil until crisp-tender.
Remove from pan, set aside.
In same skillet, cook chicken over med-high heat until no longer pink. Return peppers and onion, heat through.
Spoon into tortillas, add toppings and serve!