Chicken and Corn Fajitas
Makes 4 Servings
Today is National Fajita Day! So, fun fact, the fajita was actually a dish created by Texan cattle ranchers utilizing the skirt steak, which in the 30s and 40s was considered a throw-away cut of meat. Of course, we all know that his dish became popular over the years and while many use steak to make a fajita, chicken, fish, and vegetarian options are seen regularly on menus and inside homes.
Tonight to celebrate, try out this recipe full of flavor and vegetables! The best part for all of you with kids back in school, is that fajitas, no matter what flavor you use, take only about 20-30 minutes in the kitchen and provide a wonderful, full meal for your family, and typically Tex-Mex is a crowd pleaser!
2 tablespoons avocado oil
3/4 teaspoon sea salt
1/2 teaspoon ground coriander
1/2 teaspoon ground smoked paprika
1/2 teaspoon ground ancho chili pepper
1/4 teaspoon ground cumin
1 1/2 pounds boneless, skinless chicken breast
2 jalapeno peppers, seeded and thinly sliced
10-12 mini sweet peppers, seeded and quartered
1 small red onion, thinly sliced
1 ear yellow corn, shucked and kernels removed
Serve with corn tortillas, Chili Lime Cream, and sliced avocado
In a large cast-iron skillet add avocado oil and swirl to coat over medium heat.
In a small bowl stir together salt, coriander, paprika, ancho, and cumin until combined. Sprinkle mixture generously over the chicken breast. Add to the pan and cook for about 4 minutes per side or until fully cooked through and the spices have formed a nice golden-brown crust. Remove from pan and place on a cutting board.
Add peppers, onion, and corn and increase heat to medium-high. Cook until softened and lightly charred.
Slice chicken and add to the pan with vegetables. Serve immediately with tortillas and Chili-Lime Cream
Chili Lime Cream:
1/2 cup sour cream
1 teaspoon lime zest
2 tablespoons lime juice
1/2 teaspoon ancho chili powder
1/4 teaspoon sea salt
2 tablespoons chopped fresh cilantro
In a small bowl stir together sour cream, lime zest, juice, and ancho until combined. Cover and refrigerate for up to 5 days Gently fold in cilantro just before serving.