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Cilantro-Lime Chicken Fajitas with Grilled Onions

4.3

(107)

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Cilantro-Lime Chicken Fajitas with Grilled OnionsScott Peterson

Recipe information

  • Total Time

    25 Minutes

  • Yield

    Makes 6 servings

Ingredients

1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons ancho chile powder
6 skinless boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds
12 8-inch flour tortillas

Preparation

  1. Step 1

    Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.

    Step 2

    Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

    Step 3

    Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.

    Step 4

    Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

TagsTex-MexAmericanChicken BreastChickenPoultryCilantroHerbs & SpicesBell PepperVegetablePoblano ChileChileRed OnionOnionRoot VegetableMainDinnerLunchDairy FreeNut Free30 Minutes or LessQuickEasyWeeknight MealsGrillingFood ProcessorBon Appétit
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