Ingredients
1 green bell pepper
1 red bell pepper
1 onion
1/2 c chopped fresh cilantro (it’s corriander)
juice of 3 limes
1 cup any cooking oil except olive
1 packet Sazon with corriander and annato (in the Latino food aisle)
1 tbsp. McCormick Fajita Seasoning
4-6 boneless skinless chicken breasts
Fajita-size tortillas (flour, not corn)
Toppings (optional): sour cream, shredded cheese, chopped cilantro, avocado, tomatoes … whatever you like.
Preparation
Mince about 1/3 of each of the vegetables. Add chopped cilantro, lime juice, Sazon, fajita seasoning and oil, stir well. Add chicken sliced in strips across the grain, and the rest of the vegetables sliced in strips. Marinate for at least an hour or overnight. Grill. Serve on tortillas.
