assignmentPREPARATION
1
Air fry at 400° for 30 minutes, turning over after 30 minutes.
2
sliced into thin strips 8-10 flour tortillas
3
Whisk together in a large bowl, lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, black pepper and cayenne pepper. Add the chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
4
Return the chicken to the skillet with the vegetables. Toss everything together and cook for an additional 2-3 minutes until heated through.
5
Warm the tortillas in a dry skillet over medium heat or in the microwave until pliable. Serve the fajitas assembled and topped with your choice of sour cream, guacamole, salsa, shredded cheese and chopped cilantro.