Chicken and Pickled Pepper Fajitas

Yield: 4 servings

Ingredients

1 medium clove garlic, finely chopped

1/4 teaspoon ground cumin

1/8 teaspoon ground coriander

1/8 teaspoon ground cayenne pepper

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1 lb. uncooked, skinless, boneless chicken breast cut into 1/2-inch strips

1 1/2 tablespoons vegetable oil, divided

1 tablespoon lime juice

1 scallion, finely chopped

2 teaspoons cilantro, finely chopped

1 large onion, sliced

1 cup hot and sweet pickled peppers, cut into strips

8 flour tortillas

Tomato Salsa:

3 medium tomatoes, finely diced

2 scallions, finely chopped

2 pickled jalapeno peppers, finely chopped

1 tablespoon finely chopped cilantro

2 tablespoons lime juice

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 460

Calories From Fat: 126

Total Fat: 14g

Cholesterol: 65mg

Sodium: 840mg

Total Carbohydrates: 52g

Protein: 32g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Combine garlic, cumin, coriander, cayenne, pepper and salt; rub into chicken and refrigerate for one hour. Meanwhile, prepare Tomato Salsa recipe by combining all ingredients; set aside. Remove chicken from refrigerator. In large skillet, heat 1 tablespoon vegetable oil and brown chicken until cooked through. Remove chicken from skillet and toss with lime juice, scallion and cilantro. Add remaining oil to skillet and cook onions until lightly browned. Add pickled peppers; heat through. Remove and toss with chicken. Heat tortilla shells according to package directions. Wrap chicken mixture in tortilla shells and serve with salsa.

Please note that some ingredients and brands may not be available in every store.

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