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Thinly slice chicken fillets across the grain. Place into a shallow glass or ceramic dish.
Make marinade: Add garlic, oil and lime juice to chicken. Toss to coat. Cover. Refrigerate for at least 1 hour, or up to 8 hours, turning occasionally.
Lightly grease and preheat a chargrill or barbecue plate on medium-high heat. Thinly slice capsicum lengthways, discarding seeds and membrane. Cook for 3 to 4 minutes, turning often, or until just tender and slightly charred.
Increase heat to high. Drain chicken, discarding marinade. Cook chicken, in batches, for 2 to 3 minutes or until golden and cooked through.
Warm tortillas, following packet directions. Arrange on a platter with chicken, capsicum, lettuce, tomatoes and sour cream. Let everyone assemble their own fajitas