It’s not a fiesta without fajitas. Cook and Author, Amy Hanten shared her favorite Cinco de Mayo recipe that is delicious all summer long.
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon salt
2 cloves garlic, finely chopped
Juice from 1 lime
1/4 cup olive oil
4 boneless skinless chicken breasts, cut into 1/2″ strips
1 each red, yellow and green bell pepper, sliced into thin strips
1 small onion, thinly sliced
8 to 12 fajita or taco size flour tortillas
In a medium bowl or in a ziploc bag, mix chili powder, cumin, salt, garlic, olive oil and juice. Add chicken, peppers and onions, stir to coat. Cover bowl or seal bag, refrigerate at least 2 hours or overnight to marinate.
1 can (14 ounces diced tomatoes with juice)
1 can (10 ounces) diced tomatoes with green chiles
1/2 cup chopped onion
2 cloves garlic
1 fresh jalapeño pepper, roughly chopped
1 teaspoon honey
1 teaspoon cumin
1 big handful of cilantro
Juice of one lime
Put all of the ingredients in a food processor or good blender. Pulse for 30 seconds or so until the ingredients are finely chopped. Keeps in the fridge for a few days. Serve with tortilla chips for dipping.