2 tablespoons vegetable or olive oil, divided
3 boneless, skinless chicken breast halves, cut across into strips
1 recipe Fajita Seasoning, divided
    ¼ cup Chili Powder
    2 tablespoons Sea Salt
    2 tablespoons Paprika
    1 tablespoon Onion Powder
    1 tablespoon Garlic Powder
    1 teaspoon Cayenne Powder (optional)
    1 tablespoon Cumin Powder
1/2 cup water
2 large onions, slivered
3 bell peppers (one each of green, yellow, and red), slivered
2 cloves garlic, minced
12 fajita-size flour tortillas, wrapped in a cloth and warmed in the microwave 1 to 2 minutes
Salsa and sour cream for serving


1. Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add chicken strips and cook, stirring a couple of times, until almost cooked through, 5 to 6 minutes. Add half of fajita seasoning and water, mix well, and let chicken finish cooking. Transfer chicken to a bowl; cover to keep warm.

2. Heat remaining 1 tablespoon oil in skillet until hot. Add onions and peppers; cook, without stirring, until tender and some caramelized brown bits begin to show up in pan, 3 to 4 minutes. Stir; add garlic and remaining fajita seasoning. Let cook about 2 more minutes. Stir vegetables into seasoned chicken. (Or serve the vegetables separately.)

3. Serve the fajita mixture on warm tortillas with salsa and sour cream on the side.

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