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1 lb chicken breasts, cut into strips

2 tablespoons MEXICAN SPICE MIX/TACO SEASONING (<— click for the link)

2 large green bell peppers, cut into strips

2 large red bell peppers, cut into strips

1 large white onion, sliced

2 tablespoons light olive oil (for sauteing)

6 soft flour tortillas

1 cup Salsa Roja or Pico De Gallo

1 cup sour cream

1 cup shredded/grated cheddar or Monterey Jack cheese

1 cup guacamole (optional)


Put chicken strips in a bowl. Season the chicken with the Mexican Spice Mix. Set aside and leave to marinate for at least 10 minutes.

In a large saute pan, heat oil over medium-high heat. Add the onions, saute for a minute just until a bit translucent. Add the chicken strips, saute for 2 minutes. Then add the green and red bell peppers and saute for a minute just to sweat the peppers but not make them soft. Turn off heat and transfer sauteed chicken and vegetables on a serving bowl/dish.

Heat soft flour tortillas onto a large skillet over medium fire. 

Serve the chicken fajitas and tortillas alongside the condiments (sour cream, salsa roja/pico de gallo, cheese and guacamole).

Makes 6 servings.

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