fajitas.

Marinate 2 skinless, boneless chicken breasts (or 6 to 8 chicken cutlets) for 30 minutes to 1 hour in:

4 T olive oil

4-6 shakes hot sauce

2 limes, juiced

1-2 cloves garlic, minced

2 T fresh cilantro, chopped

1 T cumin

1 t. oregano

2 t. salt

1 t. pepper

Grill your chicken - either on an outdoor grill or in a grill pan over med high heat.  Chicken is done with internal temperature reaches 170 degrees.  Let rest.  Slice chicken into strips.

Build your fajita- I like to use whole wheat Guerrero brand tortillas, but any tortilla you like will do.  If desired, grill any color bell pepper and onion in thin slices.  Pick your toppings-  cheddar, salsa, taco sauce, pico de gallo, guacamole, sour cream, green onion, cilantro, lettuce, tomato, etc. 

xx

val