Father's Day Celebration With Chicken Fajitas
Today was a day of relaxation, Mexican food, a few beers, cowboy movies and relaxing by the pool this Father's Day. The guys wanted Chicken Fajitas, so here's what I prepared for them. Try it and tell me if you like it.
Recipe for Chicken Fajitas
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| Chicken Fajitas
1 cup packed cilantro leaves
1/4 cup lime juice
1/4 cup low-sodium chicken broth
3 scallions, diced
2 cloves garlic
1 jalapeno
1 tbsp. honey
Kosher salt
Pepper
1 1/2 lbs. boneless, skinless chicken
1 onion, sliced into 1/4 inch thick rounds
2 orange or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 tsp. olive oil
1/8 tsp. ground cumin
1/8 tsp. ground coriander
1/4 cup sour cream or Greek Yogurt
12 corn tortillas
Preparation:
Place cilantro, lime juice, broth, scallions, garlic, jalapeno, honey and salt in a blender, puree til smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken in a medium bowl and the peppers and onions in another. Season chicken with salt and pepper. Divide cilantro puree between the chicken and peppers and onions. Toss well to cover the chicken and vegetables. Let stand in marinade for 30 minutes.
Chicken & Vegetables in Marinade
Add avocado, 1/2 cup of water, and reserved cilantro sauce to the blender. Puree until smooth. Season with salt to taste. Set aside.
Heat olive oil over medium heat til hot. Add cumin and coriander, til fragrant, about 30 seconds to a minute. Pour spices over yogurt or sour cream. Set aside so flavors can blend. Stir together before serving.
Preheat grill to medium/high heat. Oil the grill. Grill the chicken and vegetables til done. Turning as needed. 5 to 8 minutes for the vegetables, and 12 to 15 minutes for the chicken. Let chicken stand for 5 minutes, then cut up. Grill tortillas til lightly golden.
Grilled Chicken & Vegetables
Assemble fajitas: Place peppers, onions, chicken, cilantro in a tortilla topped with the spiced yogurt/sour cream and the avocado sauce.
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