WSVN– As our special Bite with Belkys series continues, it’s a Mexican fiesta with 7News reporter Omar Lewis! Fajitas are on the menu tonight as we grab a Bite with Belkys.

The Chef: Omar Lewis
The Dish: Chicken Fajitas

1 1/4 to 1 1/2 lbs. skinless, boneless chicken breasts
2 Tbsp canola oil 
1 large onion, sliced lengthwise
3 bell peppers of various colors, sliced into 1/4-inch strips
2 Tbsp lime juice
3 Tbsp olive oil
salt and pepper to taste
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeño, seeded and minced (or more to taste)
1/4 cup chopped cilantro
12 flour tortillas
Sliced avocado
Sour cream
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar (to taste)

Method of Preparation:
– Start with the marinade. Chop jalapeño peppers. Add lime juice, chopped cilantro, olive oil, cumin, salt, chili powder and minced garlic- mix well.

– Add chicken breasts to the marinade. Move them around until well-covered.  Sprinkle pepper on top, cover it up and marinate for at least an hour.

– Put oil in a pan and get it hot.  Add the chicken and sear for about 3 minutes on each side until golden brown. Flip it over, sear the other side, then put in in aluminum foil to rest and finish cooking.

– Add chopped onions and red, yellow and green peppers to the pan. Stir well.

– Next, cut the chicken into strips.. then put flour tortillas on the grill- just to warm up. Two minutes and it’s ready!

To Plate:
– Put the sautéed peppers, onions and chicken on a tortilla and fold it in half.  Garnish with guacamole, sour cream, avocado slices.. and cilantro. (And anything else you like!!)

Serving suggestion: Frozen Margaritas

Serves: 6

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