New Basic Chicken Fajitas

Name: New Basic Chicken Fajitas
Cuisine: Mexico
Ingredients: 2 large onions, halved lengthwise and cut into ¼-inch slivers; 2 large onions, halved lengthwise and cut into ¼-inch slivers; 1 teaspoon salt 1; 1½ pounds skinless boneless chicken breasts; 1 teaspoon dried oregano leaves; 1 teaspoon coarsely ground black pepper; Juice of 4 limes; 6 tablespoons olive oil; Juice of 4 limes; 1 tablespoon chopped fresh Italian (flat-leaf) parsley or cilantro (fresh coriander); 1 tablespoon chopped fresh Italian (flat-leaf) parsley or cilantro (fresh coriander); Tabasco or hot pepper sauce, to taste (optional); Tabasco or hot pepper sauce, to taste (optional); 1½ cups grated Monterey Jack cheese; ¾ cup (12 tablespoons) Black Bean Pesto; 2 ripe plum tomatoes, seeded and cut into ¼-inch dice; 8 ounces plain yogurt or sour cream; 8 ounces plain yogurt or sour cream; 1½ cups Guacamole Is Hot!; 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature; 2 packages (7 ounces each) 6-inch corn or flour tortillas, at room temperature; 2 large onions, halved lengthwise and cut into ¼-inch slivers

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

These marinated chicken strips come to the table sizzling hot from the grill. Then it’s up to everyone to get involved Mexican style and customize their own inside a corn or flour tortilla, using a fiery-hot sauce, chopped onions and tomatoes, sour cream or yogurt, guacamole, Black Bean Pesto, and shredded Monterey Jack. Then sprinkle them with freshly chopped parsley or cilantro—they’re great for a Sunday after-noon lunch.

Ingredients

Americas
Mexico
Main course

Ingredients

Method