Tin Roof Chicken Fajitas. Another quick, cheap, easy and reasonably healthy dinner. Simple ingredients and many options for garnish make this one a sure winner. The fried chicken was a great combo with the coleslaw.
Cook according to the directions on the rice box. Combine the chicken, sliced peppers, onion, remaining fajita seasoning, and lime juice in a large bowl. Toss to evenly coat and combine. You can have Tin Roof Chicken Fajitas using 11 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tin Roof Chicken Fajitas
- Prepare 2 of boneless skinless chicken breasts.
- Prepare 1/2 of large onion.
- You need 3-4 of mini sweet peppers.
- You need 8 of corn tortillas.
- It’s of Chopped fresh cilantro.
- Prepare 2 tbsp of Reds hot sauce.
- Prepare of Ground cumin.
- You need of Cracked black pepper.
- Prepare 1 tbsp of butter.
- Prepare 2 tbsp of Worcestershire sauce.
- You need of Garnish (i.e.- sour cream or salsa or pico de gallo).
Remove onto a plate, cover loosely with foil. Tin Roof Tacos sticks to the staples of a street taco: simplicity, size and most importantly, made from scratch. From BBQ Brisket to Baja Shrimp, we bring a new style of tacos to the table. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender.
Tin Roof Chicken Fajitas step by step
- Thaw the chicken breasts and cut into strips. Marinade in the Reds, Worcestershire and butter. Sprinkle with cumin and black pepper. Let sit for at least 1 hour. Cut peppers and onion julienne style (strips).
- Drain marinade from chicken. Place in a preheated skillet and "stir fry" till the pieces turn white. Add the julienned veggies and cook together till fragrant. Approx. 3-5 minutes..
- Remove to a bowl and add some chopped fresh cilantro. Mix a bit and cover..
- Keep the skillet on a low heat and warm the tortillas. Each side for about a minute or two. Remove to a towel or paper towel and fold the towel over them to keep warm. This is where the "tin roof" comes from. Normally I toast my tortillas directly on the stovetop flame..
- Use 2 tortillas at a time to build the taco (just because corn tortillas aren't super durable). Spoon the chicken/veggie mixture down the middle, slap a dollop of sour cream on that puppy (or whatever your garnish is) and shove it into your face! The hotter you can keep the filling and tortillas before eating the better. Enjoy!.
Return pepper mixture to pan; heat through. Three of our home battered chicken fingers served iwth a side of honey mustard. Menu for Tin Roof Cantina provided by Allmenus.com. Generously coat the foil with nonstick spray. Fold in the ends to seal.