Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 15 minutes or until warm.
Meanwhile, pour the hot sauce over the chicken strips and toss to evenly distribute the sauce. In a small bowl, mix chili powder, cumin, salt and garlic powder. Sprinkle the spice mixture over the chicken strips, tossing them to evenly coat the pieces. Set aside.
In a large frying pan, heat 1 tablespoon oil and fry the onion over medium heat, about 8-10 minutes or until lightly browned and softened.
Set onions aside and using the same skillet, heat 1 tablespoon oil and fry the pepper strips, about 7-8 minutes. Add peppers to the onions.
Using the same skillet, heat the remaining 1 tablespoon oil over medium-high heat and cook the chicken strips, stirring frequently for about 5 to 6 minutes.
Mix the chicken strips with the onions and peppers. Serve with warm tortillas, salsa and sour cream. Have guests assemble their own fajita to avoid tortillas getting soggy and garnish with wedge of lime.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4|
|Calories from Fat: 209 (36%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 5g|
|Cholesterol 61.1mg||19 %|
|Sodium 1545.4mg||53 %|
|Potassium 770.5mg||20 %|
|Total Carbohydrate 61.7g||18 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 55.9g|
|Protein 32g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 582
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