Chicken and Pickled Pepper Fajitas
Difficulty: Moderate
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 fajitas

Ingredients:
1 medium clove garlic, finely chopped
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1 pound uncooked, skinless, boneless
      chicken breast cut into 1/2-inch
      strips
1-1/2 tablespoons vegetable oil,
      divided
1 tablespoon limejuice
1 scallion, finely chopped
2 teaspoons cilantro, finely chopped
1 large onion, sliced
1 cup hot and sweet pickled peppers,
   cut into strips
8 flour tortillas

Directions:
Combine garlic, cumin, coriander, cayenne, pepper and salt; rub into chicken and refrigerate for one hour. Meanwhile, prepare Tomato Salsa recipe by combing all ingredients; set aside.

Remove chicken from refrigerator. In large skillet, heat 1-tablespoon vegetable oil and brown chicken until cooked through. Remove chicken from skillet and toss with limejuice, scallion and cilantro. Add remaining oil to skillet and cook onions until lightly browned. Add pickled peppers; heat through.

Remove and toss with chicken.
Heat tortilla shells according to package directions. Wrap chicken mixture in tortilla shells and serve with salsa.