Chicken Fajitas

An easy to make marinade gives the chicken just the right flavor for these tasty fajitas that are topped with cilantro, salsa and sour cream.



1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce


2 cloves garlic, minced

1 teaspoon chili powder

1 dash hot pepper sauce

1 1/2 pounds chicken thighs, boneless and skinless

1 tablespoon olive oil

1 cup onion, thinly sliced

1 green bell pepper, cut into 1/4-inch strips

juice of 1 lemon

1/4 cup fresh cilantro, coarsely chopped

1 cup sour cream

1 cup salsa of your choice

4-8 flour tortillas, warmed according to package directions

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Whisk together all marinade ingredients. Set aside.

Cut chicken into 1-inch strips, discarding any fat. Place in bowl with marinade and toss. Refrigerate for 1 hour.
In a large skillet heat olive oil until very hot but not smoking. Remove chicken strips from marinade and place in a single layer in hot pan. Cook 3 minutes. Turn chicken and cook 1 more minute. Push strips to the side of the pan and add onion and pepper. Cook about 3 minutes stirring, until vegetables are crisp tender. Remove from heat. Drizzle with lemon juice.
Spoon on top of warm tortillas. Sprinkle with cilantro. Pass the salsa and sour cream.
Serves: 4