Sharon frye's awesome chicken fajitas

Yield: 4 Servings

Measure Ingredient
2 tablespoons Oil
2 tablespoons Lemon juice
1 teaspoon Garlic powder
1½ teaspoon Seasoned salt
1½ teaspoon Oregano
1½ teaspoon Ground cumin
½ teaspoon Chili powder
½ teaspoon Paprika
½ teaspoon Crushed red pepper
1½ pounds Kip filets; cut into strips
½ cup Chopped onion
4 \N Green onions; sliced (tops too)
½ \N Red bell pepper; cut into strips
½ \N Green bell pepper; cut into strips



Mix marinade ingredients and let marinate at least 1 hour, or longer.

[Overnight was fine.]

In skillet, saute vegetables in a little oil or margarine until just crisp-tender. Remove from pan. Saute meat with marinade about 4-5 min, or until cooked through. Return vegetables to pan and toss with meat until heated through.

Serve with flour tortillas, shredded lettuce, chopped tomato, shredded sharp cheese, sour cream, guacamole, taco sauce. Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997

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