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Chicken Fajitas With Tomato Salsa
The original Mexican fajitas are made by marinating strips of beef for 24 hours, then grilling the meat and wrapping it in warm tortillas with peppers and onions, and serving with spicy salsa. Here sizzling chicken strips replace the beef for a lower-fat variation of this Southwestern favorite. A fresh tomato salsa tops it all off.
PREPARATION TIME: 45 minutes
COOKING TIME: 20 minutes
NUMBER OF SERVINGS: 8
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INGREDIENTS:
1 1/2 pounds boneless, skinless chicken breasts
1 teaspoon lime zest
3 large limes
1/2 cup chopped fresh cilantro leaves
3 large garlic cloves, minced
2 to 3 teaspoons mild chili powder
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons canola oil, divided
3 large green or red bell peppers
2 large yellow onions
8 flour tortillas (8 inches in diameter)
1/2 cup reduced-fat sour cream
Fresh cilantro sprigs
Salsa
1 cup chopped ripe tomatoes
1/2 cup thinly sliced green onions
1 medium-hot fresh green chile pepper, seeded and minced
2 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 tablespoon chopped fresh cilantro leaves
2 large garlic cloves, minced
1/2 teaspoon ground cumin
Hot pepper sauce (optional)
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DIRECTIONS:
1. In a large, shallow dish, arrange the chicken breasts in a single layer. In a small bowl, whisk 1 teaspoon lime zest, the juice of the 3 limes, cilantro, garlic, chili powder, cumin, paprika, and half the oil. Pour this mixture over the chicken, cover with plastic wrap, and let marinate in the refrigerator for at least 30 minutes.
2. Prepare the salsa. In a medium bowl, toss the tomatoes, green onions, minced chile pepper, lemon juice, tomato paste, cilantro, garlic, and cumin.
3. Preheat the grill to high and preheat the oven to 350º F. Peel the onions and seed the peppers and slice into thin strips. Heat a large skillet over high heat and brush with the remaining oil. Add the peppers and onions and sauté until the onions are brown, about 8 minutes. Remove the skillet from the heat.
4. Wrap the tortillas in foil and keep warm in the oven for 10 minutes. Grill the chicken 6 inches from the heat for about 10 minutes until the juices of the chicken run clear when a breast is pierced with a fork. Cut the chicken into long strips, 1 inch wide.
5. To serve, divide the chicken, onions, and peppers among the warm tortillas and roll up. Garnish with sprigs of cilantro and serve with the fresh salsa and sour cream.
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Nutrition Per Serving:
Per serving: Calories 357, fat 10 g, saturated fat 2 g, cholesterol 56 mg, sodium 304 mg,
carbohydrate 42 g, fiber 5 g, sugars 9 g, protein 26 g
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Tips:
Garlic has been used throughout history as a cure-all. Recent research has found that it can help lower blood lipids, thus reducing the risk of heart disease. Garlic can also act as an antioxidant and lengthens blood-clotting times.
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