Chicken Fajitas

This is a different take on chicken fajitas. I wanted to use crunchy cabbage and creamy guacamole for different flavors and textures, and the result was amazing. We all enjoyed these chicken fajitas, especially topped with homemade salsa and guacamole.

How to Make Chicken Fajitas:

Marinade Ingredients:

• 3 tbsp olive oil
• 1 tbsp vinegar
• 2 cloves of garlic, minced
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1 lime, juiced

Other Ingredients:

• 2 chicken breasts, sliced into thin bite-size pieces
• 1/2 sweet yellow onion, sliced thinly
• 1/4 yellow pepper, sliced thinly
• 1/4 red pepper, sliced thinly

Combine all marinade ingredients in a bag and mix thoroughly. Add chicken, onion, and peppers. Place into the refrigerator to marinate for 5-6 hours.

Heat a cast iron skillet over medium-high heat coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers. Sauté for about 7-8 minutes.

Cilantro and Lime Coleslaw Salad:

• 2 cups of green cabbage shredded (or buy the bagged coleslaw mix with carrots)
• 2 tsp olive oil
• 1/2 – 1 lime, juiced
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• Dash of garlic powder

Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.

For Serving:

• Corn or Flour tortillas
• Cotija cheese, grated
• Cilantro & Lime Coleslaw Salad
• Sour cream
• Guacamole (click for recipe)
• Roasted Tomato Salsa (click here for recipe)

Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable.

Top the tortillas with chicken, onions, peppers, cilantro & lime coleslaw salad, cheese, salsa, guacamole & sour cream. Enjoy.