The photo of my fajita made my husband sad, because he thinks that sour cream is the devil’s dairy product. But, to many of us a fajita isn’t complete without a little dollop of the creamy white stuff. And I’m not going to fib – this fajita wanted a little mellowing out because I made the pico de gallo extra spicy. (The chicken wasn’t slacking in the heat department either.) This is an excellent recipe if you are fighting off a cold because the spiciness of the fajitas will clear your head and the lime juice will bolster your Vitamin C intake for the day.
Pico de Gallo
- 5 plum tomatoes, diced
- 1 small red onion, diced
- 1 medium jalapeno, diced (wear plastic gloves!)
- 1 homemade or store bought picked jalapeno, diced
- 1 lime (or 3 tablespoons of lime juice)
- 1 tablespoon of pickled jalapeno juice
- 3 tablespoons of cilantro (or parsley if need be)
Mix the tomato, onion, jalapeno, pickled jalapeno, pickled jalapeno juice and cilantro together. If using a lime wash it well, dry it and zest it with a cheese grater. Then add the juice of the lime and mix well to combine. Let sit at room temperature for an hour to let the flavors mingle.
Chicken Fajitas
- 3 boneless chicken breasts, sliced into strips
- ½ cup of lime juice, plus 2 tablespoons
- 2 tablespoons of olive oil
- Salt and pepper
- 2 red peppers, sliced
- 2 large onions, sliced
- 1 tablespoon of cumin
- 2 teaspoons of cayenne
- 1 teaspoon of chili powder
- 4 flour tortillas
Place the chicken, peppers, onions, lime juice and olive oil into a plastic bag and let marinate for 15 minutes. Pull the chicken and vegetables out of the bag, and discard the marinade. Saute the chicken, the 2 tablespoons reserved lime juice and vegetables on medium heat for approximately 15 to 20 minutes or until the chicken is brown and the vegetables are limp. Serve on warmed tortillas, with pico de gallo and sour cream.
Serves 4.
If you aren’t participating in the First Ever Food Contest, but want to talk food here’s the place to do it.
Happy Recipe Sunday!
