Chicken Fajitas

I make a lot of tacos, but rarely make fajitas.  This is a fun way to change up Mexican night, and is just as quick as tacos.  I definitely recommend using a cast iron skillet to get a nice char on your chicken and veggies, since I think that's crucial to really good fajitas.  And don't forget all your favorite toppings -- here, we used sour cream, shredded cheese, salsa and guac for the ultimate fajitas!

Chicken Fajitas (adapted from Jamie's Food Revolution)

Serves 2-3

1 red bell pepper, sliced

1 medium onion, sliced

3/4 to 1 pound thinly sliced chicken (I bought the "stir fry chicken" at the grocery)

1 tsp smoked paprika

Generous pinch of ground cumin

1 lime

Olive oil

Salt and pepper

To serve:

Warmed corn tortillas

Sour cream

Guacamole

Shredded Monterey Jack cheese

Salsa

1. Place a large grill pan or two cast iron (or other) skillets over high heat.  

2. Combine the bell pepper, chicken, paprika, and cumin in a large bowl.  Squeeze over the juice of half a lime and add a generous drizzle of olive oil.  Season with salt and pepper, and mix everything together.  Let marinate 5 minutes.

3. Add the chicken mixture to the hot grill pan or skillets and stir frequently for about 6-8 minutes, until the chicken is cooked through.

4. Serve the chicken-pepper-onion mixture sizzling hot with warm tortillas and the toppings of your choice.  Squeeze the remaining lime half over everything.