As for my comment below this recipe, I am happy to say I have experimented with the seasonings and measured the amounts of dry ingredients that replicated the flavor I was so fond of when I used McCormick's Fajita seasoning in the BOTTLE, not the paper package. There is a big difference in the two products. The paper package one has chili powder in it, which I don't care for in my fajitas .... leave that for your chili NOT your Fajitas. ;-) Surprisingly though, you may just have all the ingredients on hand in your pantry except for maybe a fresh lime.
Here's how you make them.
This recipe makes about 8 small Fajitas or 4 large depending on what size flour tortilla you use.
Put all the dry seasonings into a small bowl before preparing chicken:
1 Tablespoon Onion Powder
2 teaspoon Garlic Powder
2 teaspoon Cumin
1 Tablespoon dried oregano
1 teaspoon Sea Salt (I go light on salt so add to taste)
1/2 teaspoon cracked black pepper
1/4 teaspoon Turbinado (unrefined sugar cane)
You will also need:
2-4 medium fresh Cuban Oregano leaves (you can find these plants at your local plant shop)
3 good size cloves of garlic minced
1 nice juicy lime
Start with:
8 frozen (non-breaded) chicken tenders
1 Tablespoon EVOO (extra virgin olive oil)
Some of the seasoning mixture in bowl
Using a nonstick 10 inch skillet, add your EVOO and heat to medium as you place your chicken in the pan then turn the heat down to simmer. Cook the chicken on low so as to allow for thawing and turn as soon as the meat is white on the bottom. Once turned, sprinkle with your fingers, enough of the dry Fajita seasoning to cover each piece of chicken and allow to simmer. Use half the lime on the chicken and save the other half to put on the vegetables.
While chicken is simmering prepare these ingredients:
1 large green bell pepper, washed, sliced in half, top and seeds cleared out, then cut in long slices.
1 large yellow onion, ends and skin removed then sliced in rings cut in half.
Mince the Cuban Oregano
You will also need:
2 Tablespoons EVOO
1 Tablespoon Fajita seasoning or whatever is left in your bowl of dry seasoning.
A splash of distilled white vinegar
Other half of the fresh lime
When your chicken has cooked and is no longer pink inside, pull apart into bite size pieces and set aside. Add the EVOO to the same skillet you cooked the chicken in and turn the burner up to medium. Throw in your bell pepper, onion and fresh Cuban oregano. Stir fry the veggies for a minute or so allowing them to "sweat" just a bit, then add your chicken back into the mixture. Evenly distribute the Fajita seasoning and a splash of the vinegar, and the other half of the fresh lime, stirring often until onion is translucent.
Serve on heated flour tortillas and garnish with cheddar cheese and sour cream. Olé! :D
