Smoky Chicken Fajitas
with Blistered Corn Salsa & Fresh Guacamole
Fajitas are the ultimate crowd pleaser, especially with fixings as delicious as these. We're upping your salsa game with smoky blistered corn and fresh tomatoes - you'll never open another jar again. Fiesty cumin and chili-spiked chicken plus creamy guacamole will make this a fajita night to remember.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Flour Tortilla
(Contains Wheat)
2 unit
Chicken Breasts
1 unit
Red Bell Pepper
1 bunch
Cilantro
1 unit
Tomato
1 unit
Lime
1 unit
Red Onion
1 unit
Jalapeño
½ teaspoon
Chili Powder
½ teaspoon
Cumin
1 unit
Avocado
1 unit
Corn
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 350 degrees. HINT: If you have microwave, you can skip the oven and warm the tortillas there instead! Halve, peel, and slice half the red onion and finely dice the other half. Finely chop the tomato, cilantro, and jalapeño. Zest half the lime, then cut it into wedges. Core, seed, and thinly slice the red bell pepper. Cut kernels off the corn cob. Finally, cut the chicken into 1/2-inch strips.
In a medium bowl, combine the tomatoes, half the ciltrano, jalapeño to taste (carefuly, it's spicy!), and a drizzle of olive oli. Season with salt and pepper.
Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add corn and half the diced onion and season with salt and pepper. Cook, tossing, for about 5 minutes, until corn is slightly blistered. Remove from the pan and set aside.
In the same pan, heat another 1/2 tablespoon olive oli over medium-high heat. Add the sliced onion and bell peppers and cook for about 5 minutes, until soft and slightly charred. Season with salt and pepper. Set aside with corn.
In the same pan, heat another 1/2 tablespoon olive oil over medium-high heat. Season the chicken with salt and pepper and cook in batches, tossing, until browned, 3-4 minutes. Once cooked, add all the chicken back to the pan and stir in the peppers, onions, cumin, chili powder, and a squeeze of lime. Cook 30 seconds, until fragrant. Set aside.
Wrap the tortillas in foil and heat them up in the oven for about 5 minutes. Or, wrap tortillas in a damp paper towel and microwave for 45 minutes on high. While the tortillas warm, halve, peel, and pit the avocado. Using a fork, mash it in a bowl with the remaining diced onion, remaining cilantro, a squeeze of lime, lime zest, and more jalapeño if you like it spicy! Season with salt and pepper.
And now the fun part! Assemble fajitas with the tortillas, chicken, peppers and onions, corn salsa, and guacamole. Ole!
