Lime Chicken Fajitas

Begin by adding chicken strips to a bowl, then stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper. Allow the chicken to marinate for 15 to 30 minutes.

Next, heat a large skillet or wok over medium heat and pour in olive oil. Cook the red bell pepper and onion in the hot oil until they are tender, taking about 5 minutes. Move these vegetables to the outer edge of the skillet.

Now, place the chicken strips with their marinade in the center of the skillet. Cook and stir until the chicken is no longer pink in the center and its juices run clear, which should take about 3 minutes. Combine the chicken with the vegetables in the skillet and cook until the liquid has evaporated, adding another 2 minutes to the cooking time.

Set the chicken and vegetable mixture aside on a clean surface.

Place corn tortillas on a microwave-safe plate with damp paper towels placed between each tortilla to keep them moist. Cook the tortillas in the microwave until they are hot and pliable, taking about 30 seconds.

Place the cooked tortillas onto four serving plates. Spread each tortilla with one tablespoon of sour cream.

Now, top each tortilla with a quarter of the chicken and vegetable mixture. Sprinkle two tablespoons of shredded Cheddar-Monterey Jack cheese blend over the top.

Add a quarter cup of lettuce and two tablespoons of diced tomato on top of each tortilla. Add any other desired toppings, then repeat the process with the remaining ingredients.