Fajitas With Stir-Fried Chicken Recipe

Mexican Recipes To-Go

Mexican Fajita Recipes

Ingredients:

1 lb chicken breasts,
1 (skinless & boneless)
1/2 cup lemon juice
6 tbsp coriander, fresh chopped
1 (or parsley)(both optional)
4 tsp cumin
2 tsp cornstarch
1 tsp salt
1/2 tsp pepper
8 each flour tortillas
1 cup salsa, mild red or green
8 each romaine lettuce leaves,large
2 tbsp vegetable oil
1/2 cup sour cream

Instructions:

1. Preheat the oven to 200. 2. Cut the chicken breast crosswise into
1/4-inch-thick strips. Place the chicken in a small bowl. 3. Add 6
tablespoons of the lemon juice, 2 tablespoons of the coriander (if
using), the cumin, cornstarch, salt and pepper and mix gently until
the chicken is well coated; set aside. 4. Stack the tortillas and
wrap them in foil. Place them in the oven to warm for 5 to 10
minutes. 5. Maenwhile make the sauce: In a small bowl, stir together
the salsa and the remaining 2 tablespoons of lemon juice and 4
tablespoons of coriander (if using). 6. Shred the lettuce. 7. In a
medium skillet, warm the oil over medium-high heat. Add the chicken
and saute until white and firm, about 5 minutes. 8. Place the
tortillas, chicken, shredded lettuce, sauce and sour cream in serving
dishes. The diners can then assemble their own fajitas by topping a
tortilla with some of each of the ingredients, ending with a dollop
of sour cream, and then rolling it up. TIME-SAVERS: MICROWAVE TIP:
Just before serving, stack the tortillas and wrap them in a damp
paper towel. Cook at 100% for 1 minute. DO-AHEAD: Since the fajitas
are fine served at room temperature, much of the preparation can be
done ahead of time. The sauce (Step 5) can be made and the chicken
marinated in advance. Just be sure to cook the chicken and warm the
tortillas as close to serving time as possible.

Servings: 4

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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne

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