Great chicken fajitas with cilantro lime sauce

So the first haul from the garden and farmer’s market is in and I decided fajitas were the best way to use them. I had to buy the cilantro from a grocery store along with the limes though. Garlic and green onions form the farmer’s market and the rest was backyard local!

My previous readers (both of them) have noticed I’m not that big on exact measurements for everything. With fajitas, it’s fine. Here’s the general list that will feed 6-7 hungry people:

• 5 bell peppers
• 4 big chicken breasts, sliced fajita size.
• 2  cloves chopped garlic
• Little tortillas
• 2 limes
• 1 medium onion
• 2-3 green onions ( for condiments)
• 1  tomato ( for condiments)
• 2 packs Fajita seasoning

The sauce:

• 16 oz sour cream
• 4-5 lime’s worth of lime juice
• tablespoon kosher salt
• 2-3 jalapenos, de-seeded, or add whatever peppers you can handle. I like heat so I’ve added 3.
• 2 mint leaves
• 2 fine diced garlic cloves.

Use a chopper/grinder to get all that blended up all smooth. Pipe what you can into a squeeze bottle to make it easy to get and save the rest for spooning right into the fajitas. If your sauce it too thick you can just snip the end of your bottle off a little to help it out.
   

Next are the fajitas. Chop all the veggies into slices and get them into a hot skillet with some olive oil. I like to give the veggies a head start them cook it all with the lid on a big skillet. Should only take ten minutes tops on medium-high to get all that chicken cooked and the veggies done. Stir it up once in a while to it doesn’t stick. Squeeze a couple lime’s worth of juice in there too.

I realize I didn’t cut the chicken small enough for traditional fajitas but they are still delicious. Get the rest of your sauce, sliced green onions and tomatoes ready and you throw them on some tortillas and enjoy.