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Chicken fajitas with crunchy lime cabbage and avocado

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  • Chicken fajitas with crunchy lime cabbage and avocado

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

    Ingredients:

    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 350°F. 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.
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