When Cinco de Mayo was on a Taco Tuesday?! I think it’s a no brainer that we had TexMex on our dinner table! Instead of tacos we opted for Chicken Fajitas. First tenderize three boneless, skinless chicken breasts and then placed them in Claude’s Fajita Marinade for two hours. Chop up a variety of bell peppers and onions. Placed them in a Ziploc bag for easy seasoning, coat them with olive oil, sea salt, chili powder, cumin, a squeeze of lime juice and a little bit of oregano.