Southwest Lime Chicken Fajitas

November 28, 2020  Online Recipe Guide Avatar


1 c water

1/3 c teriyaki marinade (Kikkoman brand)

2 Tbsp lime juice, squeezed

2 tsp minced garlic

1 tsp liquid smoke, Mesquite

1/2 tsp salt

1/4 tsp ground ginger

4 Tbsp fresh cilantro, minced

4 boneless skinless chicken breasts

Mexicali-Ranch Dressing:

1/4 c low-fat mayonnaise

1/4 c fat-free sour cream

2 Tbsp milk, 1% low-fat

1 Tbsp lime juice, squeezed

1/2 tomato, seeded and diced

4 Tbsp fresh cilantro, minced

2 tsp minced dry onion

1/4 tsp dried parsley

1/8 tsp salt

1/8 tsp dried dill weed

1/8 tsp paprika

1/8 tsp cayenne pepper

1/8 tsp cumin

1/8 tsp chili powder

1/8 tsp garlic powder

1/8 tsp ground black pepper


10 (8-inch) flour tortillas

1 c cheddar cheese shreds

1/2 tomato, seeded and diced

2 Tbsp fresh cilantro, minced

Marinade: Place marinade and chicken into a zip-type bag; chill 2-4

hours or vacuum seal in a baking dish for 15 minutes, using a

FoodSaver vacuum sealer. Preheat your grill on high. Over hot coals;

grill the marinated meat, 3 to 5 minutes per side or until done.

Check centers for doneness, with a knife; do not over-cook. Meanwhile

prepare the dressing.

Dressing: Combine the dressing ingredients in a medium bowl; stir


Refrigerate until ready to serve.

Fajitas: Warm tortillas, 15 seconds each, in a microwave. Spread a m

tortilla with the dressing. Sprinkle with meat, cheese shreds, diced

tomato and minced cilantro. The leftovers reheat wonderfully.

Serves 6

Nutritional information per serving:

235 Calories; 8g Fat (32.6% calories from fat); 32g

Protein; 7g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol;

773mg Sodium.


Posted by chief_cook2


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