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Chicken & Pepper
Fajitas

This colourful spicy entrée is fun to serve sizzling at the table, just like they do in restaurants.

Prep Time: 15 Min. Cooking Time: 10 Min. Recipe Yield: 6 Servings per ⅙ recipe

Ingredients

Yellow, Orange and Red Bell Peppers

Avocado-Lime Sour Cream Ingredients:

  1. 1 ripe avocado, peeled, pitted and mashed
  2. ½ cup (125 mL) sour cream
  3. 1 tsp. (5 mL) lime zest
  4. 2 tbsp. (30 mL) lime juice
  5. ¼ tsp. (1 mL) each salt and pepper

Fajita Ingredients:

  1. 2 tbsp. (30 mL) canola oil
  2. 1 ¼ lb (550 g) boneless skinless chicken breasts, cut into strips
  3. ½ tsp. (2 mL) salt
  4. ¼ tsp. (1 mL) pepper
  5. 2 Ontario Greenhouse Bell Peppers, cut into strips
  6. 1 red onion, thinly sliced
  7. 3 cloves garlic, minced
  8. 1 tbsp. (15 mL) cajun seasoning
  9. 12 corn tortillas, warmed
  10. ⅓ cup (75 mL) fresh cilantro leaves
  11. lime wedges

Instructions

Avocado-Lime Sour Cream Instructions:

  • Stir together avocado, sour cream, lime zest, lime juice, salt and pepper; refrigerate until serving

Fajita Instructions:

  • Heat oil in large skillet set over medium-high heat; cook chicken with salt and pepper, turning occasionally, for 3 to 5 minutes or until starting to brown.
  • Add peppers, onion, garlic and cajun seasoning; cook, stirring often, for 4 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp.
  • Serve tortillas with chicken and pepper filling, avocado-lime sour cream, cilantro and lime wedges.

Chef's Tip: A large cast-iron skillet is the perfect pan for cooking fajitas because it holds heat well. To serve with flair, bring cast-iron skillet to table while still sizzling and squeeze fresh lime juice over top. Substitute Tex Mex seasoning for Cajun seasoning if desired.