Grilled Chicken Fajitas
Ingredients
The main ingredients
-
1 ½
lb
boneless skinless chicken breast
-
12
large
flour tortillas
-
1
large
onion
-
2
large
sweet peppers
-
12
oz
mushroom caps
The seasoning
-
2
teaspoon
chili powder
-
2
teaspoon
sweet paprika or smoked paprika
-
2
teaspoon
granulated garlic
-
1
teaspoon
cumin
-
1
teaspoon
dried oregano
-
1
teaspoon
granulated onion
-
1
teaspoon
table salt
-
½
teaspoon
black pepper
-
1
teaspoon
granulated sugar (optional)
The salsa
-
1
cup
pineapple (small dice)
-
1
cup
mango (small dice)
-
½
cup
pomegranate arils (optional)
-
½
cup
red onion (small dice)
-
1
tablespoon
cilantro (finely chopped)
-
1
tablespoon
lime juice
The crema
-
¼
cup
sour cream or Greek yogurt
-
¼
cup
heavy cream
-
1
juice
lime
Other
-
2
tablespoon
olive oil (as needed)
-
sea salt
to taste
-
black pepper
to taste
Instructions
- Preheat the grill to high heat.
- Slice the chicken breast into strips about ¾ inch thick.
- Mix all the spices in a small bowl.
- Coat the chicken with olive oil and rub the spice mixture into it, letting it marinate for 5 minutes.
- Slice the peppers, onions, and mushrooms.
- In a bowl, toss the vegetables with olive oil, sea salt, and black pepper.
- Prepare a piece of foil for grilling the vegetables.
- Grill the vegetables until soft and slightly charred.
- Add the chicken to the grill and cook until it reaches an internal temperature of at least 165°F.
- Remove the chicken and vegetables from the grill and reduce the heat.
- Allow the chicken to cool slightly, then slice into strips.
- Grill the tortillas briefly on each side.
- Mix the crema ingredients together and refrigerate until needed.
- Combine the salsa ingredients and season to taste.
- Serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
12
Calories
247
Total fat
9g
Total carbohydrates
25g
Total protein
16g
Sodium
479mg
Cholesterol
45mg
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