1large red peppercut in thin strips (or mix different colored peppers to equal 2 large peppers)
12fajita-sized flour tortillaswarmed
1fresh limecut in wedges for serving
¼cupfresh lime juiceabout 1½ limes
2Tablespoonsred wine vinegar
additional salt and pepper to taste
Shredded cheddar or jack cheese
Combine all marinade ingredients in medium bowl and set aside.
Pre-heat the broiler to high. Peel onion, cut in half and slice into thin strips (half circles).
Trim and core peppers; slice in thin strips (you need approximately 2 large peppers, you can use just green peppers, or mix up the colors as you like).
Cut chicken into long, thin strips; set aside.Prepare sheet pan by covering with foil for easy clean up.
Dip all sliced onions in marinade; shake excess liquid back in bowl, then spread onions over foil lined baking sheet. Once you’ve removed onions, place chicken pieces in marinade.
Spread sliced peppers over onions on baking sheet. Broil onions and peppers on high for 10 minutes until veggies just begin to char. Remove pan from oven.
Place chicken pieces over onions and peppers on baking sheet. Pour any excess marinade over chicken and vegetables. Sprinkle additional salt and pepper over meat to taste.
Broil chicken and vegetables on high for 10 more minutes until chicken is cooked through.Serve while warm with warmed flour tortillas and lime wedges. (Encourage guests to squeeze lime over the fajita mixture before eating.)You may wish to add additional toppings: salsa, sour cream, guacamole, grated cheese.