[jp4m2]

This is from Cook's Illustrated....

Chicken Fajitas
! lb. boneless skinless chicken breasts, sliced into 1/2 in slices
S&P
2 tbsp. veg oil
2 tbsp. lime juice
2 red bell peppers, sliced thin
1 red onion, sliced thin
1 tsp. chili powder
1/2 tsp. cumin
2-4 tsp. water
1 tsp. Tabasco
Heat 1 tbsp. oil in skillet over med. high heat, S & P the chicken, add the chicken to pan. cook through. Transfer to bowl toss w/ lime. Add the remaining oil to pan, cook peppers, onion, chili powder, cumin, 1/2 tsp. salt, 2 tbsp. water. Cook til softened, about 5 min. over med. high heat. Add remaining water if sticking. Return chicken to pan & any juices. Stir in Tabasco & season w/ S & P. Transfer to a bowl. Serve w/ warmed shells, salsa, sour cream, chopped avocado, shredded cheese, shredded lettuce,
Serves 4

Diana Kennedy has many authentic Mexican cookbooks out, she gets great reviews for good recipes.