Chicken Fajitas with Crunchy Lime Cabbage and Avocado

Here’s my inspiration (as usual, found at Epicurious), as well as my personal editing (I’m taking out these parts of the published recipe, and adding in these parts), based on what I actually have on hand:

Chicken Fajitas with Crunchy Lime Cabbage and Avocado

Bon Appétit  | March 2008

Tina Miller

yield: Makes 6 servings

Ingredients:

  • 6 tablespoons olive oil, divided, plus additional for griddle
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
  • 1 large red bell pepper, cut into 3/4-inch-thick strips
  • 1 large red onion, halved, sliced lengthwise
  • 3 cups thinly sliced red cabbage
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely grated lime peel
  • 6 to 8 fajita-size flour tortillas
  • 1 avocado, halved, pitted, sliced
  • cheese, optional
  • sour cream, optional

Preparation:

Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.

Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.

Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.

Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.

Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

The Verdict:

I love this recipe every time we have it, and it changes a little each time.  Sometimes it’s more taco-style, and sometimes it’s more fajita-style, and we vary the toppings depending on what we have on hand.  This is the first recipe we tried that utilizes cabbage and that I absolutely love.  It turns out that a Mexican spin and lime juice will turn most foods into something I love – maybe I should try it with turnips…

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1 Comment

  1. Heather said,

    January 29, 2010 at 3:22 pm

    Have you ever roasted cabbage? Yummm!


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