Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Swanny’s Killer Fajitas Recipe
Swanny's Killer Fajitas deliver a great basic fajita recipe that can be tweaked to accommodate the whole family's preferences, with options to add black beans for extra protein and fiber. This versatile foundation recipe provides flexibility for customization while ensuring consistent, delicious results every time. The family-accommodating approach makes this practical for households with varying tastes while the killer designation reflects their exceptional flavor and appeal.
This is a great basic fajita recipe which can be tweaked to accommodate the whole family. Add some black beans or Spanish rice. Easy to spice up or down. Top each serving with a sprinkle of fresh cilantro and spoonfuls of sour cream, taco sauce, and guacamole.
Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
15 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients
2 skinless, boneless chicken breast halves, cut into 1/4-inch wide strips
1 lime, juiced
½ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon chili powder
⅛ teaspoon cayenne pepper, or to taste
⅛ teaspoon ground black pepper, or to taste
1 tablespoon olive oil
1 red bell pepper, cut into 1/4 inch strips
½ large red onion, sliced 1/4-inch thick
4 (6 inch) corn tortillas
¼ cup sour cream, divided
½ cup shredded Cheddar-Monterey Jack cheese blend, divided
1 cup shredded lettuce, divided
½ cup diced tomato, divided
Directions
Place chicken strips in a bowl and stir in lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate chicken for 15 to 30 minutes.
Heat a large skillet or wok over medium heat and pour in olive oil. Cook and stir red bell pepper and onion in the hot oil until softened, about 5 minutes; move vegetables to the outer edge of the skillet.
Place chicken strips with marinade in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes; cook and stir chicken and vegetables together until liquid in skillet has evaporated, about 2 more minutes. Set chicken and vegetables aside.
Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
Place corn tortillas onto 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
Top with any other desired toppings; repeat with remaining tortillas and ingredients.
Nutrition Facts (per serving)
| 257 | Calories |
| 13g | Fat |
| 20g | Carbs |
| 17g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 257 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 6g | 29% |
| Cholesterol 49mg | 16% |
| Sodium 136mg | 6% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 4g | 13% |
| Total Sugars 3g | |
| Protein 17g | 35% |
| Vitamin C 48mg | 53% |
| Calcium 63mg | 5% |
| Iron 1mg | 7% |
| Potassium 336mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
