Chicken Fajita Street Tacos (LID)

Chicken Fajita Street Tacos

I make these tacos often. They are easy and delicious. They are perfect for LID.

Take the time to warm the corn tortillas in a cast iron skillet (or comal, if you have one). It’s worth it.

Chicken Fajita Street Tacos 2

Chicken Fajita Street Tacos

3/4 pound chicken breasts
1 large onion, slivered
1 large green bell pepper, cored and sliced
1 tablespoon canola oil
Tex-Mex spice mix (recipe follows)
corn tortillas (check ingredients)
fresh cilantro, chopped
fresh sweet onion finely chopped
salsa

Heat the oil in a skillet over medium-high heat. Add the chicken,onions, and bell pepper. Season to taste with the Tex-Mex spice mix. Cook until the chicken is cooked through and the vegetables are crisp-tender.

Meanwhile, heat a cast iron skillet (or comal) over high heat. I put a little oil on a paper towel and wipe the inside of the pan to help keep the tortillas from sticking. Heat the corn tortillas, turning several times with tongs, until warmed and browned in spots.

Take a warmed corn tortilla, place a little of the chicken and vegetable mixture inside. Top with fresh cilantro and chopped onion. Serve tacos with fresh salsa.

Tex-Mex Spice Mix

3 tablespoons ground cumin
3 tablespoons granulated garlic
2 tablespoons non-iodized salt (I use Morton’s Coarse Kosher Salt)
1 tablespoon ground black pepper

Combine the ingredients and store in a small glass jar.

 

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1 Comment (+add yours?)

  1. Trackback: LID Round 2, Day 7 | On a Butterfly's Wings

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