Ingredients

• 4 limes, for juice
• 1 orange, for juice
• 1 ¾ lb boneless, skinless chicken breasts
• Large zip-top bag
• 2 tablespoons fajita seasoning
• 2 tablespoons canola oil
• 1 package sliced fresh peppers and onions (10–14 oz)
• 8 medium flour tortillas

Steps

1. Juice limes (¼ cup) and orange (½ cup). Cut chicken into ½-inch-thick strips and place in bag (wash hands). Combine lime juice, orange juice, seasoning, and oil to make marinade; reserve ¼ cup for later use. Add remaining marinade to bag, seal, and turn to coat chicken. Chill 30 minutes (or overnight) to marinate.
2. Preheat large sauté pan on medium-high 2–3 minutes. Remove chicken from bag and place in pan (discard marinade); cook and stir 2–3 minutes until lightly browned. Remove chicken from pan. Add peppers and onions and reserved marinade to pan; cook and stir 2–3 minutes until vegetables begin to soften.
3. Return chicken to pan; cook and stir 2–3 minutes until chicken is 165°F. Warm tortillas following package instructions; serve chicken mixture in tortillas.

Ingredients

• 4 ears fresh corn
• 2 tablespoons canola oil
• 2 teaspoons chili powder, divided
• 1 teaspoon kosher salt, divided
• ¼ teaspoon pepper
• 1 lime, for juice
• 2 tablespoons reduced-fat mayonnaise
• 1 ½ tablespoons sour cream
• 1 tablespoon cilantro stir-in paste

Steps

1. Preheat grill (or grill pan) on medium. Remove husks and silks from corn. Combine in large, microwave-safe bowl: oil, 1 teaspoon chili powder, ½ teaspoon salt, and pepper. Add corn, turning to coat evenly; cover and microwave on HIGH 7–8 minutes until tender.
2. Juice lime (1 tablespoon). Combine in medium bowl: lime juice, mayonnaise, sour cream, cilantro paste, and remaining 1 teaspoon chili powder and ½ teaspoon salt.
3. Place corn on grill; grill 3–5 minutes, turning often, until slightly browned and toasted. Coat corn with mayonnaise mixture and serve.