Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

This easy recipe comes from eight-year-old Dani Shaub, who loves making these juicy chicken fajitas. She based the recipe on the ingredient list from a packet of fajita seasoning and likes that it involves lots of slicing (one of her favorite cooking tasks). Bonus: "everyone gets to participate and pick their own toppings," she says. They're great for kid and adult cooks.  More Quick Mexican Dishes

How to Make It

Step 1    

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

Step 2    

Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.

Step 3    

Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

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