Fiesta Fajitas

Fiesta Fajitas
1 envelope onion soup mix
1/2 cup vegetable oil
1/4 cup fresh lime juice (2 limes)
1/4 cup water
2 medium cloves garlic, minced
1 teaspoon grated lime peel
1 teaspoon ground cumin
1/2 teaspoon oregano
1/3 teaspoon pepper
4 boneless chicken breasts
1-2 onion thinly sliced
1-2 bell peppers, thinly sliced

The Fixins:
Flour tortillas
Salsa
Guacamole
Sour Cream
Grated Cheddar

Great Side Options:
Black Beans (drain, rinse and heat a can!)
Chips and Salsa
Rice
Refried Beans
Cheese Dip

In a Ziplock Freezer bag, mix onion soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano, and pepper.

Add chicken, close bag, and coat the chicken with the marinade.  I put my bag in a glass dish just in case it spilled.

Place in refrigerator and marinade 4 hours or overnight.

Grill chicken until done, brushing with marinade.  Thinly slice chicken diagonally. 

(***Note***, I placed 2 Tablespoons butter in a skillet, thinly sliced the uncooked chicken and sauteed it on high.  It was done in around 10 minutes-super quick!!  The key to is place the sliced chicken in the hot butter and don't mess with it too much, let it sear and get almost blackened with a nice crust before you turn it.  Peak at a small piece if you need to check it)

In another skillet, saute onion and bell pepper in oil or 2 T butter and give props to Paula cause you're Southern and you like to tweak recipes.  Saute until tender.

Warm tortillas.  Tuck meat strips in tortillas with onions, peppers.  Garnish with dollops of salsa, guacamole, sour cream and cheese.

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This recipe is super quick.  Don't let the marinade prep intimidate you!  It takes under 10 minutes to prep the chicken.  Then with actual cooking time this can definitely be ready in under 30 minutes.

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Happy Cinco De Mayo to You and Yours!

(a day early I know but I just can't help myself, I've always LOVED Cinco De Mayo!!)