Friday, February 26, 2010

Chicken Fajita Tacos

I love to experiment when cooking... I made chicken Fajita tacos one night last fall, and made this recipe up but they turned out yumo!!!! As you can tell I like to use a lot of those Grill Mates Marinade packets-- I love 'em!

Fajita Chicken Tacos
Marinade 2 pounds chicken breasts or tenders in 1 package of Grill Mates Chipotle pepper marinade (mix like directions say on packet, (with the 2 tablespoons lime juice added.) Marinade for 30 mins to an hour. Grill on medium heated grill for approx. 8 to 10 mins. on each side.
While chicken’s grilling, sauté 1 thinly sliced red pepper, 1 thinly sliced onion, in a little olive oil till tender crisp, add 1 can black beans drained and rinsed. Saute a couple minutes more, add 1 packet of Lawry’s Fajita mix (added to ¼ cup water like directions on packet) add to black bean mixture, and simmer until thick.
Slice chicken in ½ thick slices when done, and mix into bean mixture.
In ½ cup or so of lite sour cream add ¼ tsp. of ground cumin, and ½ tsp. of Chipotle Chili pepper powder and 1 to 2 teaspoons lime juice. ( Can add more or less of the seasoning to taste)
Fry corn tortillas in skillet with about 1 inch of hot oil 1 at a time for about 30 seconds or so on each side, drain on paper towel. ( You want to cook them, but you still want them soft)
To assemble, spread sour cream sauce on ½ of tortilla, add a spoonful or two of chicken mixture, sprinkle with grated cheese, fold over like a taco and enjoy! Yum O!

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