Cooking time 30 minutes
8 8-inch round tortillas
3 skinless boneless chicken breast halves; cut into 3/4 inch strips
1 tablespoon bottled hot sauce
3 teaspoons chili powder
1 teaspoon cumin; ground
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 large onion; cut in half and sliced thinly
1 small yellow pepper; seeds removed and sliced into strips
1 small red pepper; seeds removed and sliced into strips
3 tablespoons canola oil; divided
1/2 cup salsa
1/2 cup sour cream
1 lime; cut into wedges
Preheat oven to 350 degrees.
Wrap the tortillas in foil and heat in oven for 15 minutes or until warm.
Meanwhile, pour the hot sauce over the chicken strips and toss to evenly distribute the sauce.
In a small bowl, mix chili powder, cumin, salt and garlic powder.
Sprinkle the spice mixture over the chicken strips, tossing them to evenly coat the pieces. Set aside.
In a large frying pan, heat 1 tablespoon oil and fry the onion over medium heat, about 8-10 minutes or until lightly browned and softened.
Set onions aside and using the same skillet, heat 1 tablespoon oil and fry the pepper strips, about 7-8 minutes.
Add peppers to the onions.
Using the same skillet, heat the remaining 1 tablespoon oil over medium-high heat and cook the chicken strips, stirring frequently for about 5
to 6 minutes.
Mix the chicken strips with the onions and peppers.
Serve with warm tortillas, salsa and sour cream.
Have guests assemble their own fajita to avoid tortillas getting soggy and garnish with wedge of lime.