Festive Chicken Fajitas
- ½ cup fresh orange juice
- 1½ teaspoons grated orange zest
- 2 garlic cloves, minced
- ¾ teaspoon cumin seeds
- ¾ teaspoon salt
- 2½ teaspoons dried oregano
- 2 pounds boneless, skinless chicken breasts, cut in ½-inch strips
- 2 teaspoons butter
- 1 large onion, thinly sliced
- 2 bell peppers (1 yellow and 1 red), cut in ½-inch strips
- 2 cups (8 ounces) crumbled queso blanco cheese, divided
- 1 tablespoon chopped fresh cilantro
- 12 medium tortillas, warmed
- Shredded lettuce, salsa, guacamole, and sour cream, for serving
Instructions:
It is a one-stop crowd pleaser - meat, vegetables and carbs all rolled into one festively colorful and deliciously tangy meal.
- In a large bowl, combine the orange juice, zest, garlic, cumin, salt, and oregano. Add the chicken; stir to combine. Cover and refrigerate for 1 hour to marinate.
- In a large skillet, heat the butter over medium-high heat. Add the onion; cook for 2 minutes. Add the peppers; cook 2 minutes longer. Using a slotted spoon, transfer the chicken to the skillet, discarding any remaining marinade. Cook for 8 to 10 minutes, or until the chicken is cooked through, stirring frequently. Transfer the chicken to a warmed, large serving platter. Sprinkle ½ cup of cheese and the cilantro over the top.
- Roll the chicken in warmed tortillas. Serve with the remaining cheese, shredded lettuce, salsa, guacamole, and/or sour cream.