Paleo Easy Chicken Fajitas Recipe
Aside from chili con carne, perhaps no food better defines the sumptuous Tex-Mex cuisine (combination of Texan and Mexican) than fajitas. These dishes, generally made by serving grilled meat as a taco on a flour or corn tortilla, is one of the healthiest party foods around, and we just made it healthier with this Paleo Easy Chicken Fajitas Recipe. The tortilla is a good source of carbohydrates, while the grilled meat is packed with protein. Not to mention, the avocado in guacamole prevents breast, mouth, and prostate cancer.
So help your body and make this Paleo Easy Chicken Fajitas Recipe.
- PALEO TORTILLA
- 2 pounds chicken breasts
- 3 Poblano peppers, sliced into strips
- 1 large red onion
- 1 medium jicama, peeled and sliced into strips
- 3 avocados, quartered
- 1 bunch cilantro, chopped
- Lime juice to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon ground pepper
- Salt to taste
- Coconut oil for frying
- Using a meat tenderizer, take each chicken breast piece and pound until an even thickness is achieved.
- In a small bowl, combine cumin, chili powder, pepper and salt together.
- In a pan over medium heat, heat 1-2 tablespoon of coconut oil
- Once oil is heated through, add half of the spices directly into the pan.
- Slowly add the chicken breasts on top of the spices in the pan.
- Sprinkle the remaining mixed spices over the chicken.
- Sear first one side of the chicken for about one minute and then repeat for the opposite side.
- Once chicken is cooked through, remove from the pan into a cutting board and slice into strips.
- In the same frying pan, stir in peppers and onions and cook until tender.
- Once cooked, turn off the heat.
- Make some PALEO TORTILLA
- In each plate, place paleo tortilla, and then assemble the cooked peppers and onions mixture and the jicama, avocado, and mango slices over the tortilla.
- Finish by assembling the strips of chicken on top.