Wednesday, February 5, 2014

Chicken Fajitas

Ingredients

1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup Vegenaise
12 flour tortillas

Spice Mixture (for spiced sauce, add 1/4 cup vegenaise)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika 

    1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin


1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, cumin, coriander and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Add spice mixture. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, 1/4 cup Vegenaise and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

4. In skillet, cook about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced sauce and the avocado sauce.

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