Gold Medal Sizzling Chicken Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tbsp vegetable oil, divided 3 tablespoons lemon juice 3 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder Dash hot sauce Salt Freshly ground black pepper 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp) 1 medium onion, halved and sliced lengthwise 1 green bell pepper, sliced 1 red bell pepper, sliced Whole wheat 100 cal tortillas 1 lime, juiced, for topping Sour cream, for topping Salsa, for topping Guacamole, for topping Cheddar cheese, shredded, for topping
Directions
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, (skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp). Slice the chicken into strips.
In a large skillet heat up the remaining 1 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
Serve sizzling immediately with the warm tortillas and other accompaniments.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOOERDEM.
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, (skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp). Slice the chicken into strips.
In a large skillet heat up the remaining 1 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
Serve sizzling immediately with the warm tortillas and other accompaniments.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BOOERDEM.
Nutritional Info Amount Per Serving
- Calories: 198.5
- Total Fat: 8.2 g
- Cholesterol: 54.8 mg
- Sodium: 453.8 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.7 g
- Protein: 23.0 g
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