Chicken Fajitas with Pico de Gallo


1-2 packages chicken tenders
2-3 bell peppers, assorted colors, julienne
2-3 onions, sliced lengthwise only
½ cup lemon or lime juice
½ teaspoon salt for chicken
½ teaspoon ground pepper
¼ – ½ teaspoon cayenne to taste
2-3 tablespoons frying oil
flour tortillas

Pico de Gallo
4-5 large tomatoes, diced
½ bunch scallions, chopped
1-2 tablespoons garlic, minced (5-6 cloves)
Juice from one lemon
Salt and pepper to taste


To make the pico de gallo combine all ingredients and allow it to rest for at least 30 minutes, either refrigerated or at room temperature. Marinate meat in juice and spices for at least 30 minutes. In large skillet or wok, heat oil and add onions, fry until translucent. Add peppers and meat and fry until chicken is cooked through. Before removing from stove, pour remaining marinade over mixture and allow to sizzle. Serve with flour tortillas and pico de gallo. Serves 4.