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Mexican
Chicken Fajitas
  Fajitas are favorites at mexican resteraunts, so why not make them at home? Everyone says this dish is dee-lish  
Makes 5 servings

  • .125tsp pepper

  • .25tsp salt

  • 1.25lbs boneless skinless chicken breasts cut into strips

  • 1tbsp lemon juice

  • 1tbsp soy sauce

  • 1tsp cider or white wine vinegar

  • 2tbsp worcestershire sauce

  • 5tbsp vegetable oil, divided

  • guacamole

  • shredded cheddar cheese

  • ten 7inch warmed flour tortillas

In a large resealable plastic bag, combine 4 tbsp oil, worcestershire sauce, soy sauce, lemon juice, vinegar, salt and pepper. Add chicken, seal bag and turn to coat. Refrigerate at least 30 minutes. Drain and discard marinade. In a skillet, saute chicken in remaining oil for 8 minutes or until juices run clear. Serve in tortillas with cheese and guacamole.