Fajita Tacos

Yields 4

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Fajita Tacos

40 minPrep Time

45 minCook Time

1 hr, 25 Total Time

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Ingredients

Chicken Marinade
• 1/4 cup fresh lime juice
• 1/3 cup water
• 2 Tbsp olive oil
• 1 large garlic clove, pressed
• 3 tsp vinegar
• 2 tsp soy sauce
• 1/2 tsp liquid smoke
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/4 tsp ground black pepper
• Dash onion powder
• 2 large boneless, skinless chicken breasts (or 4 small)
Onion and Pepper Marinade
• 2 medium green bell peppers sliced
• 1 large Spanish onion sliced
• 1 Tbsp vegetable oil
• 1 tsp soy sauce
• 2 Tbsp water
• 1/2 tsp. lime juice
• salt and pepper to taste
• Cheese
Black Beans
• 1 8 ounce can black beans
• 1/3 teaspoon sugar
• 1 teaspoon ground cumin
• 1/3 teaspoon chili powder
• 1/3 teaspoon garlic powder
Rice
• 1 cup uncooked Long-Grain White Rice
• 2 cups liquid (Chicken Broth or Water)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin
• 1 tsp Chili Powder
• 2 cups Whole Kernel Corn
Taco Toppings
• Avocado
• Pico de Gallo
• Sour Cream
• Cabbage

Instructions

Chicken
1. Whisk together all marinade ingredients.
2. Place your chicken in a large Ziploc bag and pour marinade over the top. Refrigerate for at least 3-4 hours.
3. Cook chicken on grill, slice thin
Onions and Peppers
4. Preheat a skillet over medium/high heat.
5. Saute onion and pepper slices oil for 5 minutes.
6. Combine soy sauce, water and lime juice and pour it on the peppers and onions.
7. Add salt and pepper and saute until tender.
Beans
8. Place ingredients in saucepan and mix thoroughly
9. Simmer for 20-25 minutes
Rice
10. Rinse rice, and saute in sauce pan with oil
11. Add water or chicken broth to pan
12. Stir in seasonings
13. Bring to boil
14. Reduce to simmer, cover, and cook 18-25 minutes
15. Fluff with fork
16. Stir in corn
Tacos
17. Heat corn tortillas on a griddle
18. Assemble tacos
19. Heat through
20. Top tacos and enjoy!