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Chicken Fajitas with Green Olive-Cilantro Salsa

Updated February 23, 2016
This image courtesy of Joseph DeLeo

We prefer olive oil as the frying medium for the chicken fajitas because of the grassy, fruity flavor it imparts. Olive oil reaches a smoking point at a lower temperature than most vegetable oils (though much higher than animal fats), so be prepared for it to be hot and ready faster than the others. We generally save our more expensive and flavorful extra virgin olive oil for salad dressing and sauces and use a less expensive virgin or pure grade olive oil for frying.

Serves4 to 6

Preparation Time - Text20 to 40 minutes

Cooking Methodgrilling

CostModerate

Easy

Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Equipmentgrill

Mealdinner, lunch

Taste and Texturecreamy, fruity, herby, hot & spicy, savory

Ingredients

  • 2½ pounds skinless, boneless chicken breasts
  • ¼ medium onion
  • 2 cups fresh orange Juice
  • 4 teaspoons soy sauce
  • 2 tablespoons olive oil, if frying
  • 18 corn or 12 flour tortillas, warmed or crisped just before serving
  • 4 cups shredded lettuce
  • 2 cups sour cream
  • Green Olive-Cilantro Salsa

Instructions

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