How to Make Swanny's Killer Fajitas - A Step-by-Step Guide

If you're in the mood for a meal that's bursting with bold flavors and sizzling with spice, then look no further than Swanny's Killer Fajitas. This recipe is a tried and true favorite, passed down through generations and perfected over time. It's the ultimate crowd-pleaser, whether you're hosting a laid-back dinner with friends or just looking to spice up a weeknight meal.

What sets Swanny's Killer Fajitas apart from the rest? It all starts with the marinade. A blend of zesty lime jui...

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Ingredients

  • 2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
  • 1 lime, juiced
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper, or to taste
  • ⅛ teaspoon ground black pepper, or to taste
  • 1 tablespoon olive oil
  • 1 red bell pepper, cut into 1/4 inch strips
  • ½ large red onion, sliced 1/4-inch thick
  • 4 (6 inch) corn tortillas
  • ¼ cup sour cream, divided
  • ½ cup shredded Cheddar-Monterey Jack cheese blend, divided
  • 1 cup shredded lettuce, divided
  • ½ cup diced tomato, divided

Information

  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Additional Time: 15 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
  • Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
  • Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
  • Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
  • Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
  • Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
  • Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
  • Top with any other desired toppings; repeat with remaining tortillas and ingredients.
  • Nutrition

    257 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 49mg
    • Sodium: 136mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 48mg
    • Calcium: 63mg
    • Iron: 1mg
    • Potassium: 336mg