The Best Chicken Fajitas

Just looking at this picture makes me crave these.  I love them so much.  They are a huge hit with my kids as well.  It's always nice to find something so flavorful that even peppers and onions sound good to them.  My oldest always jumps and cheers when he smells me cooking these.  The leftovers with these are awesome as well. 

I of course can't have the tortilla so I just pile it all up on my plate add some Mexican blend cheese avocado and tomatoes and I am one happy girl. 

The original recipe is found Here

*Note: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness – I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.
INGREDIENTS:
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
DIRECTIONS:
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . ( *I like to pour my chicken and marinade into a pan and cook it all together.  Then I discard any that doesn't cook off.  I feel like it adds a lot of flavor )
 Remove from grill or pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!

I just wanted to say Mels Kitchen Cafe is one of my favorite places to find recipes.  Every single thing I have tried from her we have loved.