Garlic Lime Fajitas (from McCormick’s Recipe Inspirations)
This recipe came from McCormick's Recipe Inspirations and we decided to make it when a friend gave us a package containing the ingredients pre-portioned. This meal is perfect for a busy weeknight when all you need is a few ingredients and a few minutes...
1/4 Cup fresh lime juice
1/4 Cup fresh orange juice
1 Tsp garlic powder
1 Tsp cumin
1 Tsp onion flakes
1 Tsp black pepper
1 Tsp cilantro
1 Tsp oregano
1 Cup sliced onion
1 Cup sliced peppers (pick your favorite colors)
1 Large chicken breast, sliced
Combine seasonings and lime/orange juice in a mixing cup and stir and set aside.
You can cook the chicken and onion/peppers using a regular skillet, an iron skillet or using the barbecue. We used a stove top cast iron grill and it worked great.
Start by grilling the chicken and add 1/2 of the seasoning to the chicken as you grill. Cook the chicken until it is almost done, (6-7 min) and set aside momentarily.
Add peppers and onions to the grill and cook until nearly done (3-4 min). Add chicken back to the grill and stir in the remaining seasoning and cook for another 3 min and remove from the grill and cover.
Using the hot grill (or your preferred method) warm tortillas and serve on the side.
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- Grilling Chicken
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- Grilling Peppers and Onions
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- Finishing the Chicken and Veggies in Iron Skillet
Chicken and Summer Squash Tostadas
1 teaspoon ground cumin
1/4 teaspoon each of salt and pepper
2 teaspoons of canola oil
12 ounces of chicken tenders
1 cup of chopped red onion
1 can of whole corn kernels
1 cup of chopped zucchini and/or yellow squash
1/2 cup of salsa verde (such as Herdez)
3 tablespoons of chopped cilantro, divided
1 cup of shredded Monterey Jack or Jalapeno Pepper Jack Cheese
Rub chicken with cumin, salt and pepper and grill on BBQ or cook on stove top in a large non-stick pan over medium high heat. In another large non-stick pan, cook onion, corn, and zucchini/squash mixture. Saute for 3 minutes or until soft. Add cubed chicken from grill or pan. Stir in salsa and cilantro and cook until water evaporates, about 5 minutes. Stir frequently.
Preheat broiler. Layer two tortillas at a time on a pan. Spray with cooking spray and broil for 3 minutes or until lightly brown. When all the tortillas are broiled, spoon chicken mixture and a handful of cheese in the center of the tortilla and return to broiler for 2 more minutes or until cheese melts. Continue with all of the tortillas. Sprinkle tostadas with cilantro and serve immediately.
Grilled Summer Tostadas
