Street Food Smoky Chicken Fajitas with Charred Salsa Verde

Allergens

Dairy, Gluten

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 8 large flour tortillas, warmed
• 2 cups chopped romaine lettuce
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro leaves for garnish Charred Salsa Verde:
• 4 cups fresh tomatillos, halved
• 2 jalapenos, halved and seeded
• 1 medium onion, chopped
• 3 cloves garlic
• 1/2 cup cilantro leaves
• 1/4 cup lime juice
• Salt to taste

Instructions

1. In a large resealable plastic bag, combine paprika, cumin, smoked paprika, salt, black pepper, garlic powder, and cayenne pepper. Add chicken breasts and shake to coat evenly. Refrigerate for at least 30 minutes, or up to overnight.
2. Preheat a grill or grill pan over medium high heat. In a large bowl, toss the tomatillos, jalapenos, onion, and garlic with olive oil. Place them on the grill and cook until charred, about 3 4 minutes per side. Remove from heat and let cool slightly.
3. Transfer the grilled vegetables to a blender or food processor, along with cilantro leaves and lime juice. Blend until smooth, seasoning with salt as needed. Set aside.
4. Grill the marinated chicken breasts over medium high heat for 6 8 minutes per side or until cooked through. Remove from the grill and let rest for a few minutes before slicing into thin strips.
5. Assemble the fajitas: Place a portion of sliced chicken, romaine lettuce, and Charred Salsa Verde on each tortilla. Top with shredded Monterey Jack cheese and a sprinkle of fresh cilantro leaves. Fold in half and serve immediately.

Chef’s Insight

To ensure tender, juicy chicken, let it rest after grilling before slicing into strips.

Notes

For added convenience, you can purchase pre-made Charred Salsa Verde from a local grocery store or Mexican market.