How To make Chicken Fajitas with Raisin Salsa
29 oz Canned whole peeled
-tomatoes, drained/chopped 1/2 c Raisins
1/4 c Chopped cilantro or parsley
1/4 c Sliced scallions
2 tb Minced jalapeno chilies,
-fresh or canned 4 Garlic cloves, peeled/minced
2 tb Fresh lime juice
Salt
6 Chicken breast halves,
-skinned, boned, grilled, -sliced Shredded lettuce Sliced avocado (or prepared -guacamole) Shredded Cheddar or -Monterey Jack cheese Dairy sour cream 8 corn tortillas,
-steamed or fried In bowl, combine tomatoes, raisins, cilantro, scallions, chilies, garlic and lime juice. Season to taste with salt. Cover; let stand at least 2 hours, or overnight. To serve: Arrange bowls of salsa, grilled chicken, lettuce, avocado, cheese, sour cream and basket of tortillas on table. Let individuals assemble fajitas by layering
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Chicken Fajita Bowls by Khanh Ong
A classic Mexican dish with a twist! Watch Khanh Ong make this perfect meal prep number, as seen on My Market Kitchen.
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The Best Mexican Chicken Fajita Recipe | Chicken Fajita Tacos | चिकन फजीता टाकोस
Chicken Fajita Tacos Recipe
This is a healthy and delicious recipe.A grilled chicken strips with vibrant veggies served on a flour or corn tortilla.
Ingredients
(For dough)
1 cup refined flour
1/4 cup semolina
1 tsp baking powder
1 tbs oil
2 tsp powdered sugar
Salt to taste
1/2 cup water
(For chicken marination)
200 g chicken strips
1 tbs lemon juice
1 tbs finley chopped garlic
1/2 tsp turmeric powder
1/2tsp chilli powder
1 tbs chilli flakes
1/2 tsp pepper powder
Salt to taste
(For chicken fajita prepration)
1 sliced onion
1/2 each capsicum(red/yellow/green)
(For harrisa mayonnaise)
1/2 cup mayonnaise
2 tbs siracha sauce
1 tbs ketchup
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Products used-
Induction:
Light Stand :
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ONE SHEET PAN CHICKEN FAJITAS WITH SALSA VERDE
ONE-SHEET- PAN CHICKEN FAJITAS WITH SALSA VERDE
2 tablespoons OLIVE OIL
2 BONELESS SKINLESS CHICKEN BREASTS
1 teaspoon FAJITA SEASONING
1 pound TOMATILLOS, husked and rinsed and cut in halves
1 large YELLOW ONION, sliced
2 JALAPENOS, stemmed and seeded
3 cloves GARLIC, peeled
1 large LIME, sliced in half
1/2 cup FRESH CILANTRO, or 1/8 cup DRIED CILANTRO
1/2 teaspoon SALT
BLACK PEPPER to taste
1 RED, 1 YELLOW and 1 GREEN BELL PEPPER, cut into strips
1 JALAPENO, cut into strips
1 cup GRAPE TOMATOES
2 to 4 FLOUR TORTILLAS, warmed
QUESO FRESCO, crumbled
FRESH CILANTRO, chopped and LIME WEDGES for serving
Preheat oven to 375 degrees F - 190 C
Line 2 sheet pans with foil for easy clean up. Divide the OLIVE OIL between them. Place the CHICKEN on one pan. Season each piece of chicken with 1/2 teaspoon FAJITA seasoning. On the other pan place the TOMATILLOS, half the ONION, JALAPENOS, GARLIC , LIME HALVES and sprinkle with
SALT. Roast both pans in the oven for 25 minutes. Broil the pan with the tomatillos for 5 minutes if you desire some browned bits of flavor too.
Place the roasted tomatillos, onion, jalapenos and garlic into a blender. Squeeze the roasted LIME halves into the blender. Season with a pinch of SALT and PEPPER to taste. Blend until smooth and set aside.
Slice the chicken into strips and place in a bowl. Toss the chicken strips with half of the tomatillo salsa. Spread the chicken strips back out onto the baking sheet pan. Fill the other half of the pan with the onion and bell pepper strips, jalapeno pieces and grape tomatoes. Sprinkle SALT and PEPPER on the veggies. Place into the oven on BROIL FOR 5 minutes. Toss the chicken and veggies over and BROIL another 5 minutes. Serve on warm flour tortillas with extra tomatillo salsa. And be sure to crumble QUESO FRESCO on them too. Squeeze fresh lime and top with fresh cilantro if desired. Any remaining SALSA VERDE can be enjoyed with chips as well.
Grilled Tequila Lime Chicken Fajitas
Learn how to make my easy Tequila Lime Chicken Fajitas! A wonderful dinner idea for summer grilling.
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BETH'S TEQUILLA LIME CHICKEN FAJITAS
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
For Chicken:
1 ½ pound (675 g) of bones, skinless chicken breast cutlets
1 lime, juice, and zest + 2 limes for grilling
3 tbsp (45 ml) tequila
2 tbsp (30 ml) olive oil
1 garlic clove, minced
¼ tsp (1.25ml) salt
½ tsp (2.5ml) cumin
¼ tsp (1.25 ml) red pepper flakes
2 tbsp (30 ml) fresh cilantro, roughly chopped
For Peppers:
1 tbsp (15 ml) olive oil
1 yellow onion, sliced into half moons
1 red Pepper, sliced into strips
1 yellow pepper, sliced into strips
salt and pepper to taste
Pinch dried oregano
For serving:
Beth's Chunky Guacamole Click Here for Recipe:
8 Tortillas
METHOD:
Mix together the marinade in a large bowl. Place chicken inside for 30 mins.
Meanwhile, sauté onions in a skillet until tender and caramelized. Add peppers. Cook peppers allowing them to rest in pan to become slightly charred. For this a cast-iron skillet is ideal. Once tender season with salt and pepper and oregano. Set aside.
Grill chicken and limes on an indoor grill pan 5-7 mins each side until cooked through. Remove and transfer to a plate and allow to rest.
Then grill 8 tortillas on each pan both sides.
Slice chicken on the diagonal and place on a large platter, with the limes. Then place the peppers and tortillas. Serve with guacamole!
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