No announcement yet.

Chicken fajitas with crunchy lime cabbage and avocado

  • Filter
  • Time
  • Show
Clear All
new posts

  • Chicken fajitas with crunchy lime cabbage and avocado

    Chicken fajitas with crunchy lime cabbage and avocado (serves 4-6)


    6 tablespoons olive oil, divided
    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 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
    sour cream, optional

    1. 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.

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

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

    4. Meanwhile, heat large pan over medium-high heat. Put chicken and vegetables in pan and cook until chicken is cooked through and vegetables are browned, stirring frequently, about 7 minutes.

    5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices, and sour cream, if desired.