Note to reader: I cook for two, actually for three because Jim’s 6′ 4″ and eats more than I do.
3 half-breasts of chicken, boned and skinned and cut in bite-sized pieces
2 limes, juiced
salt and pepper
dash of cayenne pepper
1 red onion, cut into bite-sized pieces
2 bell peppers, cut into bite-sized pieces
Marinate the chicken for at least an hour, stirring as needed. Prepare the vegetables.
10 flour tortillas, toasted in a dry skillet until they puff and soften, kept warm
Guacamole
Monterey jack cheese, shredded
Salsa or pico de gallo
Lime wedges
Sour cream
Use your imagination!
For guacamole take two ripe Haas avocados, juice of one lime, salsa or pico de gallo and mash with a fork until it is as chunky or finely textured as you like. Salt and pepper and diced jalapeno if you like.
Make your own fajitas! Enjoy!
Cooking with Dee 