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Sizzling Chicken Fajitas

3/4 cup fresh lime juice
1/2 cup vegetable oil
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 1/2 teaspoon crushed red hot pepper flakes
4 skinless, boneless chicken breast (4 ounces each)
1 large onion, thinly sliced
1 large bell pepper, thinly sliced
8 large flour tortillas, warmed
1 large tomato, seeded, chopped
3/4 cup salsa
sour cream
shredded lettuce
shredded Cheddar cheese

Combine lime juice, oil, garlic, salt, cumin, and red pepper flakes
in a bowl. Reserve 1/3 of the marinade. Add chicken to bowl; turn
to coat. Cover and marinate in refrigerator for 10 minutes.
Preheat grill or broiler. Heat a large heavy skillet over medium-high
heat. Add onion and bell pepper and half of the reserved marinade.
Stir-fry for 3 minutes or until vegetables are crisp-tender. Grill
or broil chicken, turning and basting with reserved marinade, about
7 minutes per side. Cut into thin strips. Add chicken to skillet
and stir with vegetables. Fill tortillas with chicken mixture.
Top with tomato and salsa; roll to enclose filling. Arrange fajitas
seam-sizes down on a serving platter. Top with sour cream, lettuce
and Cheddar.


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