Chicken Tender Fajitas

By nlhartman

A skillet of seasoned chicken with peppers and onions served in warm tortillas. From the Minneapolis Star Trib

Ingredients

• 2 T canola or other neutral oil, divided
• 1 lb chicken tenders
• 1 T fajita or taco seasoning
• 2 large bell peppers(any color), seeded and sliced
• 1 large red onion cut into 16 wedges
• 1/8 t salt
• 1/4 c water
• 8 small flour or corn tortillas, warmed
• Sour cream for serving
• Hot sauce for serving optional

Preparation

Step 1

In a large skillet(non stick)over medium-high heat, heat 1 T of the oil until shimmering

Step 2

Add the chicken and fajita seasoning. Cook, tossing with tongs, until the tenders are coated in the seasoning, then spread them out in a single layer in the pan.

Step 3

Cook until browned on one side, about 3 minutes, then flip and continue cooking until cooked through, about 3 minutes more. Transfer the chicken to a plate.

Step 4

Reduce the heat to medium. Add the remaining 1 T of oil, the peppers, onion wedges and salt. Cook, tossing occasionally, until well browned and tender-crisp, about 10 minutes.

Step 5

Add the water and, using a wooden spoon, scrape up and incorporate any browned bits on the bottom of the pan.

Step 6

Use two forks to tear each chicken tender into 3-4 pieces and return them to the pan, along with any accumulated juice. Toss to combine. Taste and season with more salt if desired. Serve with the tortillas, sour cream and hot sauce if desired.