Grilled Chicken Fajitas
It's summertime and that means its time to get outdoors and start grilling up deliciousness! My grilled chicken fajitas recipe, complete with grilled vegetables is a great way to enjoy dining outdoors and save on clean up.
Ingredients
- 12 large flour tortillas
- 1 ½ lb boneless skinless chicken breast cut into strips
- 1 large onion sliced
- 2 large sweet peppers sliced longways
- 12 oz mushroom caps sliced
- sea salt and black pepper to taste
- 2 tablespoon olive oil as needed
Seasoning
- 2 teaspoon chili powder
- 2 teaspoon sweet paprika or smoked paprika
- 2 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon granulated onion
- 1 teaspoon table salt
- 1 teaspoon granulated sugar -optional
- ½ teaspoon black pepper
Salsa
- 1 cup pineapple small dice
- 1 cup mango small dice
- ½ cup pomegranate arils (optional)
- ½ cup red onion small dice
- 1 tablespoon cilantro finely chopped
- 1 tablespoon lime juice
- sea salt season to taste
Crema
- ¼ cup sour cream or Greek yogurt
- ¼ cup heavy cream
- 1 juice from one lime
Instructions
- Preheat your grill to high heat.
- Slice the chicken breast lengthwise so they are about ¾ inch thick
- Combine all the spices in a small bowl and mix them well.
- Coat chicken breasts lightly with olive oil then rub the spice mixture into the chicken. Allow chicken to sit for 5 minutes absorbing the spice.
- Slice peppers, onions and mushrooms.
- In a large mixing bowl, toss the vegetables with 2 tablespoon olive oil, sea salt and black pepper to taste.
- Cut a piece of foil large enough to be doubled up and place on a section of your grill.
- Place vegetables on foil lining part of the grill and cook until soft and just a little charred, stirring often.
- Add the chicken to the grill and cook until chicken has reached an internal temperature of at least 165 degrees (6-8 minutes per side).
- Remove meat and vegetables from the grill and reduce the grill heat.
- Allow grilled chicken to cool slightly then slice into strips.
- Grill flour tortillas briefly on each side to cook and add grill marks. Tortillas will get a little puffy as they cook.
Crema
- Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 2-3 hours. Cover and refrigerate until needed.
Salsa
- Mix together pineapple, red onion, cilantro and lime juice. Season to taste with sea salt.
- Serve with your favorite toppings and enjoy!
Nutrition
Calories: 247kcalCarbohydrates: 25gProtein: 16gFat: 9gSaturated Fat: 2gCholesterol: 45mgSodium: 479mgPotassium: 486mgFiber: 2gSugar: 7gVitamin A: 1200IUVitamin C: 49.6mgCalcium: 53mgIron: 1.7mg
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