- Time
- 20 MIN
- Serves
- 4 (1 LB COOKED CHICKEN)
- Skill
- PARING KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Warm
- Protein
- Bring your own
Fajitas are normally about hot peppers and onions from a skillet. This version goes the other way: the peppers stay raw, crisp and sweet, quick-pickled in lime juice while you chop everything else, and the cooked chicken gets tossed in fajita spices. It is fresher and crunchier than the original, and nobody has to clean a skillet.
The lineup
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2 bell peppers, different colors, cut into strips
- 1 shallot, sliced into thin rings
- 1 lb cooked chicken, sliced or pulled
- 2 romaine hearts, chopped
- 1 ripe avocado, diced
- 1 large handful fresh cilantro, chopped
- Sour cream and salsa, for serving
The chop
- Whisk the lime juice, oil, chili powder, cumin, garlic powder, paprika and salt in the bottom of the bowl.
- Add the peppers and shallot. Toss and let sit 10 minutes to soften slightly.
- Add the chicken and toss until it is coated in the spices.
- Add the romaine and cilantro. Toss again.
- Top with the avocado. Taste, then add salt and lime.
- Serve with sour cream and salsa.
The extras
Dodge the Carbs
Already there. Skip the tortillas and eat it as a bowl.
Future You
The spiced chicken and peppers keep 3 days. Add the romaine and avocado as you serve.
Show Off
Warm tortillas are someone else's job, but if they appear, this is excellent in them.
Flavor Bomb
Use Chunky Pantry Salsa, add pickled jalapenos, and swap the sour cream for Chipotle-Lime Mayo.
Heat Dial
Mild: halve the chili powder and use plain paprika in place of smoked. Warm: as written. Hot: a sliced jalapeno in with the peppers and a pinch of cayenne in the spices.
