Fajita seasoning mix, based on one found here: (I doubled the mix based on my extra-large batch of chicken and veggies; I also eliminated the sugar and added more garlic than in the recipe.) Mix together in a small bowl an set aside:
- 2 Tbsp corn starch
- 2 tsp chili powder
- 2 tsp salt
- 2 tsp paprika
- 2 tsp onion powder
- 1 Tbsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp cilantro
- 1 tsp Chipotle seasoning (from Penzey’s)
- Heat oil in two pans.
- Prepare chicken and vegetables, put into two separate bowls.
- Divide seasoning, put 2/3 on the chicken and 1/3 on the veggies. Add 1 Tbsp lime juice to each bowl and stir to coat.
- Wrap tortillas in foil and put in 250 degree oven. Heat about 10 minutes, or as long as it takes to sauté the chicken and veggies.
- Cook chicken and veggies in separate pans over medium-high heat. Chicken should be thoroughly cooked and lightly browned. Veggies should be hot, the onions translucent and crisp tender.
- Combine the chicken and veggies in one pan and stir well. Cover and turn heat down to medium-low. Heat thoroughly, about 2-3 minutes, and serve on warmed tortillas with sour cream, salsa, shredded cheese and guacamole.
Serves: 4 tired and hungry snow shovelers
- This would easily double or triple.
- The seasoning mix (see above) definitely needed the salt.
- You can substitute lemon juice or cider vinegar for the lime juice, but the lime juice is more authentic.