Chicken Fajita Tacos with Crispy Lime Cabbage and Avocado

Last night for dinner, Lisa wanted me to make curry, or some other Thai dish. I must say, nothing gives me the fear like trying to pull off Asian cuisine. After tinkering around online I firmly decided that I did not want Thai food. We were in the midst of packing our belongings for the move when ran out of boxes, and needed to make a run to the local liquor store for more. We decided to combine our trips and figure out what to eat for dinner quickly. Staying on the frugal side, I took inventory of the fridge, and decided fajitas sounded nice. I then stumbled upon a recipe that sounded delicious, and modified it slightly. I apologize in advance for the lack of measurements. I really need to work on that.

Chicken Fajita Tacos with Crispy Lime Cabbage and Avocado






ingredients:

• boneless skinless butterflied chicken breasts
• limes
• chili powder
• garlic
• red cabbage
• yellow onion
• red bell pepper
• olive oil
• tequila
• queso fresco
• avocado
• flour tortillas
• kosher salt
• cracked black pepper

 First things first, mix up your marinade for the chicken. In a mixing bowl whisk together lime juice, minced garlic, chili powder, olive oil, salt, pepper, and tequila. Put your chicken breasts in a Ziploc bag of appropriate size, and pour marinade over chicken. Try to get all of the air out of the bag when sealing, and toss it into the refrigerator (bottom shelf, so as not to potentially leaked raw chicken juice all over the other food in there). Marinate for at least an hour. This can be done the previous day, but don't marinate longer than 24 hours. The acids can break the meat down.



At this point, start your grill if you have a charcoal one. If you do, you know it takes a while to get hot.


Slice up a yellow onion and a red bell pepper, set aside. Thinly slice the red cabbage and place in a mixing bowl. Add to the cabbage lime juice, lime zest, olive oil, salt, and pepper. Preheat your oven to 350, and wrap flour tortillas in foil. 


In a saute pan over medium heat, add a tbsp or two of olive oil until shimmery. Add the pepper and onion and cook until soft and golden brown, stirring occasionally. Keep warm on low when done. 


When the fire is good and hot, take the chicken from it's marinade and pat dry with a paper towel. Season with salt and pepper. Grill the chicken until done. When it's fully cooked, let it rest for about 10 minutes before slicing. At this point, pop your wrapped tortillas in the oven. slice the chicken crosswise into 1/2 in. strips. Halve, remove pit from, and slice up an avocado and crumble up the queso fresco.


Once the tortillas are hot, assemble your tacos adding a layer of meat, peppers and onions, cabbage, sliced avocado, and top with a sprinkle of the cheese.


Lisa gussied up some canned black beans with diced onion and jalapeno for a side. Twas a very, very delicious meal. I stuffed my face until I was rendered immobile. 


An absolute perfect dish for the dwindling days of summer (fingers crossed they are almost gone).




Ciao!!!!