Prep: 20 Mins Cook: 15 Mins

Chicken Itza Fajitas


  • 1 pound fresh boneless, skinless chicken breasts
  • 1/2 cup chopped onion
  • 1/4 cup vegetable oil
  • 2 tbls. coffee liqueur
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • 2 tbls. vegetable oil
  • 1 red onion, peeled, chopped
  • 1 red bell pepper, seeded, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tomatoes, stemmed, sliced
  • 12 flour tortillas
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup sour cream
  • 1/2 cup grated cheddar cheese
  • 1 avocado, seeded, peeled, sliced


Cut boneless chicken breasts into thin slices and place sliced chicken in a bowl or pan.
In a large mixing bowl mix together chopped onion, oil, coffee liqueur, garlic, and cumin. Pour the marinade over meat and marinate for 1 hour at room temperature (or 4 hours in refrigerator).
Once chicken has marinated heat remaining oil in a large skillet. Drain the meat and stir-fry until browned. Add chopped red onion and sliced red bell pepper to the skillet. Sprinkle with salt and pepper. Add sliced tomatoes and toss gently.
Heat flour tortillas and spoon the chicken and vegetable mixture down the center of each tortilla.
Serve with salsa, sour cream, grated cheddar cheese and sliced avocado.

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