by Diane Rossen Worthington

Chicken Fajitas with Avocado-Corn Salsa and Warm Corn Tortillas Recipe

Fajitas were all the rage a few decades back when Tex-Mex cooking burst onto the culinary scene. The term fajita has come to mean grilled meat on a tortilla. Usually you will find a mixed grill of meat, onions and peppers served on a platter with tortillas served alongside. While you can also find versions made with turkey, pork or shrimp, this Fajitas with Avocado-Corn Salsa recipe uses chicken.

Chicken have caught on across the nation for their multiple uses. Stir-frying chicken strips along with colorful vegetables and Mexican spices is a quick technique that produces a pretty filling for warm corn or flour tortillas. Make sure to use a high-sided skillet or wok to help cook the ingredients evenly.

This Chicken Fajitas with Avocado-Corn Salsa recipe is a very flexible dish.

You can serve it rolled in flour tortillas for a quick family dinner, or open-face on corn tortillas for a fun Southwestern-style party. For large groups, you can easily multiply this Chicken Fajitas with Avocado-Corn Salsa recipe and add a pot of black beans and some spicy cooked rice to round out the menu. Small bowls of this colorful salsa makes a pretty presentation alongside the fajitas. To drink? You can't go wrong with ice-cold Mexican beer or .

Chicken Fajitas with Avocado-Corn Salsa and Warm Corn Tortillas Recipe

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Serves 4 to 6

Chicken Fajitas with Avocado-Corn Salsa Recipe Ingredients

    For the Avocado-Corn Salsa:

    2 large tomatoes, peeled, seeded and finely diced

    1/2 cup corn kernels (fresh or frozen and defrosted)

    2 tablespoons finely chopped cilantro

    2 tablespoons finely chopped parsley

    1 jalapeno chili, seeded and minced

    2 tablespoons fresh lemon juice

    Salt and freshly ground black pepper

    1 medium ripe avocado, peeled and cut into 1/2-inch chunks

    For the Chicken Fajitas:

    2 tablespoons vegetable or olive oil

    1 pound chicken tenders, cut into 2-inch by 1/2-inch strips

    1 medium red onion, thinly sliced

    1 medium red bell pepper, seeded and cut into thin slices

    1 jalapeno chili, seeded and minced

    2 garlic cloves, minced

    1 medium tomato, peeled and diced

    3 tablespoons fresh lime juice

    1/2 teaspoon ground cumin

    2 tablespoons finely chopped cilantro

    Salt and freshly ground black pepper

    For the Garnish:

    1 cup sour cream

    Warm corn or flour tortillas

    Cilantro leaves

Chicken Fajitas with Avocado-Corn Salsa Recipe Directions

    1. Prepare the salsa:

    Combine the tomatoes, corn, cilantro, parsley, jalapeno, lemon juice, salt and pepper in a medium mixing bowl. Cover and refrigerate for 1 hour. After 1 hour, drain the salsa and spoon it into a serving bowl. Right before serving, add the avocado and taste for seasoning.

    2. In a large skillet with high sides, or a wok, over medium-high heat add 1 tablespoon of oil, swirling to coat the sides.

    When the oil is hot add the chicken strips and toss every 15-20 seconds for 3-4 minutes or until the chicken is lightly brown and just cooked through. Remove to a side dish.

    3. Add the remaining oil and then add the onion and toss for a minute.

    Add the red pepper and jalapeno chili, and toss every 15-20 seconds for about 4-6 minutes or until the onion is nicely softened. Add the garlic and tomatoes, and cook another minute. Add the lime juice, cumin, cilantro and reserved chicken strips, and bring to a boil for a minute. Add salt and pepper to taste, and then transfer to a serving bowl.

    4. Serve the Chicken Fajitas with Avocado-Corn Salsa immediately with a basket of warm corn or flour tortillas and small bowls of the sour cream and salsa on the side.

Advance Preparation:

The Avocado-Corn salsa can be made up to 4 hours ahead, covered and refrigerated.

 

Chicken Fajitas Recipe, Fajitas, Mexican

 

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Chicken Fajitas with Avocado-Corn Salsa - Mexican Fajitas Recipe

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