You can have Tin Roof Chicken Fajitas using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Tin Roof Chicken Fajitas
You need 2 of boneless skinless chicken breasts.
You need 1/2 of large onion.
It’s 3-4 of mini sweet peppers.
It’s 8 of corn tortillas.
It’s of Chopped fresh cilantro.
Prepare 2 tbsp of Reds hot sauce.
You need of Ground cumin.
You need of Cracked black pepper.
It’s 1 tbsp of butter.
You need 2 tbsp of Worcestershire sauce.
Prepare of Garnish (i.e.- sour cream or salsa or pico de gallo).
Tin Roof Chicken Fajitas instructions
Thaw the chicken breasts and cut into strips. Marinade in the Reds, Worcestershire and butter. Sprinkle with cumin and black pepper. Let sit for at least 1 hour. Cut peppers and onion julienne style (strips).
Drain marinade from chicken. Place in a preheated skillet and "stir fry" till the pieces turn white. Add the julienned veggies and cook together till fragrant. Approx. 3-5 minutes..
Remove to a bowl and add some chopped fresh cilantro. Mix a bit and cover..
Keep the skillet on a low heat and warm the tortillas. Each side for about a minute or two. Remove to a towel or paper towel and fold the towel over them to keep warm. This is where the "tin roof" comes from. Normally I toast my tortillas directly on the stovetop flame..
Use 2 tortillas at a time to build the taco (just because corn tortillas aren't super durable). Spoon the chicken/veggie mixture down the middle, slap a dollop of sour cream on that puppy (or whatever your garnish is) and shove it into your face! The hotter you can keep the filling and tortillas before eating the better. Enjoy!.
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