Fireball Fajita Fridays

Allergens

Wheat (from flour tortillas), Gluten (if using gluten-containing tortillas)

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips 2 bell peppers (any color), thinly sliced 1 large onion, thinly sliced 4 tablespoons Fireball Fajita Seasoning Mix (see recipe below) 8 small flour tortillas Fresh cilantro leaves, for garnish Lime wedges, for serving Fireball Fajita Seasoning Mix: 2 tablespoons paprika 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper

Instructions

1. In a large bowl, combine the chicken strips, sliced bell peppers, and onions. Add the Fireball Fajita Seasoning Mix and toss until everything is evenly coated. Let the mixture marinate for 30 minutes to allow the flavors to meld together.
2. Heat a large grill pan or cast iron skillet over medium high heat. Once hot, add the seasoned chicken, peppers, and onions. Cook until the chicken is cooked through and the vegetables are tender, about 6 8 minutes.
3. Warm the tortillas in a separate pan, about 30 seconds per side, or wrapped in a clean kitchen towel in the microwave for 1 minute.
4. Serve the sizzling fajita mixture over the warm tortillas and garnish with fresh cilantro leaves. Pass around lime wedges to squeeze on top for an extra burst of flavor.

Chef’s Insight

Don't skip the marination step - it's key to infusing the flavors throughout the dish. Feel free to adjust the spice level to your preference.

Notes

Adjust cooking time for your specific grill or skillet. For a vegan version, replace chicken with a plant-based protein.