Chicken and Vegetable Fajitas

This is another recipe we tried in our knife skills class.  Traditional fajitas are skirt steak marinated in lime juice and spices, grilled and wrapped in a warm tortilla, with grilled onions and peppers.  The version here, features chicken instead of skirt steak and a colorful array of vegetables including carrots for sweetness and mushrooms for a meaty flavor.  This is not your Mom's fajita, but it's GOOD!

1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. dried oregano
3 tbsp. canola oil, divided
2 tbsp. freshly squeezed lime juice
2 (6 to 7oz. boneless skinless chicken breasts, cut into 1/4 inch wide strips
1 medium carrot, peeled and julienned
1 C. shitake mushroom caps (stems removed and discarded)
2 cloves garlic, minced
1 medium white or yellow onion, peeled and julienned
1/2 medium red or yellow bell pepper, stemmed, seeded and julienned
1/2 medium green pepper, stemmed, seeded and julienned
1/4 C. chopped fresh cilantro
12 to 16 tortillas, warmed
2 limes, cut into wedges
Salsa Fresca (recipe included in this blog)
Sour cream (optional)

Combine the chili powder, cumin, salt, pepper, and oregano in a small bowl; set aside.

Place 2 tbsp. of the oil , the lime juice and half of the spice mix in a large zip top bag.  Seal the bag and shake to mix the ingredients evenly.  Open the bag and add the chicken, then reseal the bag and knead gently to coat the chicken evenly with the marinade.  Set aside at room temperature for 15 minutes.

Heat a large saute pan over medium high heat.  Add the chicken and cook until it has lost its pink color.  Remove from the pan and set aside.  Note: The chicken will not be fully cooked, as it will be cooked further later.

Return the pan to the heat, add the remaining tbsp. of the oil and heat through.  Add the carrots, mushrooms and garlic, and cook until the just begin to soften, about 2 minutes.  Add the onions, bell peppers and remaining seasoning mix and cook, stirring constantly, until crisp tender, about 2 minutes.

Return the chicken to the pan and cook until the chicken is just cooked through, about 2 to 3 minutes more.  Remove from the heat and stir in the cilantro.

Spoon the fajita filling onto  a warmed plate and present with a basket of warm tortillas, lime wedges, Salsa Fresca and sour cream.

Enjoy immediately.