Chicken Fajitas

Cooking Label
Easy
Prep Time
20 Minutes
Cook Time
5 Minutes
Serves
4-6 Servings
Ingredients
Fajita Ingredients:
2 bell peppers, sliced thinly
1/2 onion, sliced thinly
1 pound boneless skinless chicken breasts, sliced into thin bite size strips
1 tsp. Pasolivo Sriracha Sea Salt
1 Tbsp Pasolivo Smokey Spice Blend
1/4 cup Pasolivo Lime Olive Oil, divided
12 flour or corn tortillas, warmed over flame or in microwave
1/2 bunch cilantro, chopped (optional)
Sour cream for garnish, optional

Salsa Ingredients:
1 avocado, diced (optional)
1/2 onion, minced
2 tomatoes, diced
2 Tbsp cilantro, chopped
1 tsp. Pasolivo Sriracha Sea Salt
1 tsp. Pasolivo Smokey Spice Blend
2 Tbsp Pasolivo Lime Olive Oil
Preparation
Fajita Directions:
Heat a large heavy bottom sauté pan over high heat. When hot, add sliced bell pepper, onion and 2 tablespoons Pasolivo Lime Olive Oil. Let sit in pan without stirring until vegetables start to brown, about 2 minutes. When brown, move vegetable over to the side of your pan and season with about 1 teaspoon Pasolivo Sriracha Sea Salt. Add 1 tablespoon Pasolivo Lime Olive Oil and chicken slices. Season chicken with 1 teaspoon Pasolivo Sriracha Sea Salt and cook without moving until they are browned or cooked about halfway. Using a flat bottom spatula scrape chicken off the bottom of the pan if sticking and gently stir so chicken cooks on the other side. Sprinkle both chicken and vegetables with 1 tablespoon Pasolivo Smokey Spice Blend. Cook for another 2 minutes until chicken is just done. Turn off heat, toss together vegetables and chicken and add remaining 1 tablespoon Pasolivo Lime Olive Oil or more to taste. Taste for seasoning, adjust as necessary and sprinkle with cilantro if desired. Serve with warm tortillas, sour cream and salsa.

Salsa Directions:
Gently fold ingredients together, taste for seasoning and correct if necessary.

Make-ahead method
Slice onions, peppers and chicken the day before and keep in the refrigerator until ready to eat. Make salsa the day before and store in refrigerator until ready to serve. Cook as directed when ready.
This recipe is the perfect way to spice up your Cinco de Mayo celebration or any time you feel like bringing some Southwestern flair to your table.
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