Chicken Fajitas with Savoy Cabbage Slaw
Delicate savoy cabbage mixed with cilantro and lime juice makes a novel topping for a favorite family dish; fold this crunchy slaw into the tortillas with the chicken and onions. Begin the meal with purchased guacamole or salsa and chips.
- 4 Tbs. olive oil, plus more as needed
- 2 tsp. chili powder
- 1 tsp. crumbled dried oregano
- 1 1/4 lb. boneless, skinless chicken breasts
- 2 large red onions, halved and sliced lengthwise
- Coarse kosher salt and freshly ground pepper, to taste
- 8 to 12 small flour or corn tortillas, each about 6 inches in
- 1/2 small head savoy cabbage, halved, cored and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 Tbs. fresh lime juice
- 1 large avocado, pitted, peeled and sliced
In a large bowl, combine 2 Tbs. of the olive oil, the chili powder and oregano. Cut the chicken crosswise into 1/2-inch slices and then halve the large pieces lengthwise and crosswise. Add to the bowl with the seasonings. Add the onions and toss to coat. Season with salt and pepper. Let marinate while preparing the tortillas and cabbage.
Preheat an oven to 350°F. Wrap the tortillas in aluminum foil and place in the oven until heated through, about 15 minutes.
In another large bowl, combine the cabbage and cilantro. Add the remaining 2 Tbs. olive oil and toss to coat. Add the lime juice and toss well. Season the cabbage with salt and pepper and transfer to a serving bowl. Arrange the avocado slices in a small bowl.
Place 1 large griddle over 2 burners, or 2 small griddles or 2 large fry pans over separate burners, and heat over medium-high heat; brush with olive oil. Spread the chicken and onions on the griddle or pans. Cook, turning occasionally with tongs, until the chicken is cooked through, about 5 minutes, and the onions are brown, about 7 minutes.
Transfer the chicken and onions to a warmed platter. Serve with the warm tortillas, cabbage slaw and avocado, allowing diners to fill tortillas with chicken and onions, then cabbage and avocado. Serves 4.
Quick tips: The cabbage slaw can be made one day ahead of time. For a simple variation, replace the chicken with skirt steak, flank steak or mahimahi. Leftovers can be easily reheated and enjoyed again another night.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).