Chicken Fajitas
Ingredients:
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
Ozark Fajita Spice
2 tablespoons of olive oil
1 large onion, sliced lengthwise into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade (Optional)
2 tablespoons lime juice
3 tablespoons olive oil
1/2 teaspoon salt
1 garlic clove, minced
1 tablespoon of Ozark Lime It All Seasoning
1/2 jalapeno, seeded and minced (optional)
1/4 cup chopped cilantro
Extras
8-12 flour torillas
Salsa
Sliced avocado
Sour cream
Lettuce
Instructions:
1. Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temp.)

2. Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with Ozark Fajita Spice.

3. Heat a large cast iron fyring pan on high heat for 1 to 2 minutes. Add a tablespoon of olive oil to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

4. Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

5. While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Spread the onions and peppers in an even layer in the pan and & sprinkle with Ozark Fajita Spice. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

6. Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and lettuce.
Blackened Talapia
Ingredients:
Recipe Ingredients:
4 boneless Tilapia Fillets, 4 to 6 ounces each, 1/2 thick
1 stick melted butter
Ozark-All -Seasoning
1 lemon
Recipe Instructions:
Heat your cast iron skillet over high heat for about 10 minutes until very hot. When ready the bottom of skillet will be ashy white.
Rinse tilapia fillets and pat dry with paper towels. Dip fillets one at a time in the melted butter ensuring both sides of fish are covered with butter. Remove from butter, and without sitting fish down sprinkle fish on both sides generously with Ozark-All-Seasoning, patting by hand. Repeat for the second piece of tilapia.
Place two pieces of tilapia into a cast iron skillet and cook for 4 to 6 minutes turning over once, halfway through cooking. Pour 1 teaspoon of melted butter over the top of the fillets initially and another on top of the fillets when you turn it over at the halfway point. Cut lemon and squeeze fresh lemon juice over fillets while cooking.

Serve with cilantro-lime rice and fresh lemon.
Special Notes: Be sure to wipe your cast iron skillet (caution its very hot) clean before cooking you second two pieces of Tilapia. Also, be sure your stove ventilation fan is working and in proper order, since blackening tends to create plenty of smoke.
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