Chicken and Pickled Pepper Fajitas

Yield:
4 servings

Ingredients:

  1. 1 medium clove garlic, finely chopped
  2. 1/4 teaspoon ground cumin
  3. 1/8 teaspoon ground coriander
  4. 1/8 teaspoon ground cayenne pepper
  5. 1/8 teaspoon ground black pepper
  6. 1/8 teaspoon salt
  7. 1 lb. uncooked, skinless, boneless chicken breast cut into 1/2-inch strips
  8. 1 1/2 tablespoons vegetable oil, divided
  9. 1 tablespoon lime juice
  10. 1 scallion, finely chopped
  11. 2 teaspoons cilantro, finely chopped
  12. 1 large onion, sliced
  13. 1 cup hot and sweet pickled peppers, cut into strips
  14. 8 flour tortillas
  16. Tomato Salsa:
  17. 3 medium tomatoes, finely diced
  18. 2 scallions, finely chopped
  19. 2 pickled jalapeno peppers, finely chopped
  20. 1 tablespoon finely chopped cilantro
  21. 2 tablespoons lime juice
Directions:

Combine garlic, cumin, coriander, cayenne, pepper and salt; rub into chicken and refrigerate for one hour. Meanwhile, prepare Tomato Salsa recipe by combining all ingredients; set aside. Remove chicken from refrigerator. In large skillet, heat 1 tablespoon vegetable oil and brown chicken until cooked through. Remove chicken from skillet and toss with lime juice, scallion and cilantro. Add remaining oil to skillet and cook onions until lightly browned. Add pickled peppers; heat through. Remove and toss with chicken. Heat tortilla shells according to package directions. Wrap chicken mixture in tortilla shells and serve with salsa.


TDS 3