Lime Chicken Fajitas Recipes

Steps:

• Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
• Remove chicken from marinade and shake off excess; discard remaining marinade.
• Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
• Spoon chicken mixture into tortillas.

Steps:

• In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.

Steps:

• Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
• Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
• Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
• Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Steps:

• Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken strips from marinade; discard used marinade.
• Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
• Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
• Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
• Serve the chicken and potatoes in warmed tortillas.

Steps:

• MARINATE CHICKEN FOR 30 MINUTES.
• Mix lime juice and minced garlic in 2-quart Ziploc bag.
• Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
• STIRFRY.
• Heat olive oil in heavy frying pan over medium-high heat.
• Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
• Remove chicken to plate and keep warm.
• Drain excess liquid from skillet, if necessary.
• Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
• Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
• Add chicken back to frying pan and stirfry 1-2 minutes.
• ASSEMBLE BURRITOS.
• Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
• Fold bottom of tortilla and roll up sides.
• Serve with salsa, if desired.
• Serves 2 hearty appetites, or 4 dainty portions.

Steps:

• Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
• Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
• Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
• Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
• Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

Steps:

• Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
• Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
• Spoon chicken mixture into warm tortillas. Serve with assorted toppings, if desired.

Steps:

• Combine lime, garlic, cumin and coriander. Pour over chicken strips and toss. Heat 1 Tbsp olive oil in large pan. Add green pepper and onion. Cook about 5 minutes until soft, and remove from pan. Heat 2 Tbsp olive oil in pan, and add chicken strips. Stir occasionally, and let cook through about 10 minutes. Add green pepper and onion and combine well. Place mixture on tortillas and top with cheese and avocado.

Steps:

• Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
• Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour ½ cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade.
• Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
• Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings.

Steps:

• In a blender or food processer, combine garlic, chipotles, sugar, salt, chile powder, lime zest and juice and oil. Puree until smooth. Transfer to a large zip-top bag and add chicken. Seal bag, squeeze out air and massage bag to coat chicken evenly in marinade.
• Refrigerate for at least 8 hours and not more than 24 hours.