Chicken Fajitas 4.000
Jun 13, 2007

"Grilling" the tortillas for several seconds on each side directly on a stove burner set to medium heat gives them a bit of a pleasant char. These fajitas will be juicy, so it is best to strain the slaw and the optional salsa fresca; use a good-quality store-bought salsa fresca.

Salmon or tuna would also be wonderful on these fajitas. The chicken and slaw can be made a day ahead. The chicken can be used at room temperature or slightly reheated.

Servings: 4
  • For the chicken
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 4 pieces
  • 1 tablespoon light olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1/2 teaspoon garlic powder, such as Trader Joe's brand
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon chipotle powder
  • For the slaw
  • 1/2 pound prepared slaw mix (cabbage and carrots)
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon finely minced jalapeño pepper (not jarred)
  • 1 tablespoon finely chopped cilantro leaves
  • 1 tablespoon freshly squeezed lime juice
  • For the fajitas
  • 8 to 12 5 1/2-inch corn tortillas
  • 1 avocado, flesh only, cut into 1/2-inch slices
  • Salsa fresca (optional)
  • Chipotle-flavored hot pepper sauce, such as Tabasco brand (optional)


For the chicken: Combine the ingredients in a medium bowl. Cover and let rest on the counter to bring the chicken to room temperature (no more than 30 minutes).

Heat a dry skillet over medium-high heat until it is very hot. Place the chicken pieces, top side down, in the skillet and let them blacken for 2 minutes. Turn them over, reduce the heat to low and cover. Cook the chicken for 5 to 7 minutes, or until it registers 165 degrees on a meat thermometer. Remove the skillet from the heat, cover still on, and let the chicken rest for at least 10 minutes. Transfer the chicken to a large bowl. Strain the pan drippings into a cup, discarding the fat. When the chicken has cooled, slice it into 1/2-inch strips, place them in a bowl and pour the drippings over them. Cover and set aside.

For the slaw: Combine the ingredients in a large resealable plastic food storage bag. Toss to combine them well and refrigerate until ready to use.

To assemble: "Grill" each tortilla over a medium flame for a few seconds on each side. Place each one on a dinner plate. Line a quarter of the chicken slices a third of the way down from the side of the tortilla. Top with avocado slices; 1/4 cup of slaw; a spoonful of salsa, if desired; and a few drops of chipotle-flavored hot pepper sauce, if desired. Roll the tortillas up and serve.

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Recipe Source

From Chef on Call columnist and former restaurateur David Hagedorn.

Tested by Aimee Sanders.

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