Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mayan Beach Garden Chicken Fajitas




Source of Recipe


Mayan Beach Garden


List of Ingredients




2 Pound Boneless Skinless Chicken Breasts
1 Large Yellow Onion -- sliced into 1/4" thick rings
1 Yellow Or Green Pepper -- sliced into 1/4" thick strips
Marinade:
3 Cloves garlic -- minced
1 Teaspoon Cumin
1/3 Cup Worcestershire sauce
1/4 Cup Soy sauce
1 Teaspoon Liquid smoke
2 Tablespoons Vegetable oil
1/4 Teaspoon Oregano s
1/4 Teaspoon Cayenne
1/4 Teaspoon Black pepper
3 tablespoon Lime juice
12 Corn Tortillas
Garnish:
Chopped fresh cilantro
Grated cheddar & jack cheese
Sour cream
Salsa
Guacamole
Lettuce
Chopped tomatoes

Recipe



Place chicken breasts in a nonmetallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate 8 hours or overnight. Remove the meat & onions from marinade, reserving the onions, peppers and marinade.

Place meat on grill, basting often with the marinade and turning often. Meanwhile sauté onion and peppers in hot oil - cook just until barely tender and remove from heat. Avoid over cooking and loosing the color in the peppers. When the chicken breasts are done, slice into thin strips and add to the skillet with sautéed vegetables. Heat corn tortillas quickly on the grill, watching and turning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole.

Servings: 4