Favorite toppings: guacamole (I love Wholly Guacamole), salsa, shredded cheese, shredded lettuce, cilantro, sour cream
In the morning, toss the chicken breasts into a large ziplock bag, add the seasoning packet, slowly pour in a bottle of your favorite Mexican brew, zip and knead the ingredients all together.
When it’s time to start getting dinner together, slice up a sweet onion and the bell peppers as the grill heats up. Put the chicken breasts on the grill about 6 minutes per side and brown the onion slices in a large frying pan on the stove with the vegetable oil. Add the bell pepper strips for a couple of minutes, then pour the remaining marinade into the pan and bring it to a boil. When the chicken is ready, let the breasts rest for about 5 minutes, then slice and add to the onion mixture. This keeps the chicken from drying out (one of my constant cooking complaints).
While the chicken and veggies are cooking, brown the tortillas one at a time in a smaller frying pan coated with Pam.
Serve with favorite toppings as described in Do You Fajita?.
Feeds my family of 4.
For further description go to Do You Fajita?chili powder 1 1/2 teaspoons cumin (I prefer more …) 1 teaspoon black pepper 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste)
Combine all ingredients and store in an airtight container.
Serves 8 -10, 1 ounce.