SERIOUSLY SIMPLE: Chicken fajitas are festive for Memorial Day
Chicken Fajitas with Avocado-Corn Salsa. (Jonelle Weaver / May 9, 2013)
Fajitas were all the rage a few decades back when Tex-Mex cooking burst onto the culinary scene. Fajita translates to belt, and some say that using skirt steak with its unique string-like texture looks like a belt. The term fajita has come to mean grilled meat on a tortilla. Usually you will find a mixed grill of meat, onions and peppers served on a platter with tortillas served alongside. While you can also find versions made with turkey, pork or shrimp, this recipe uses chicken tenders.
Chicken tenders have caught on across the nation for their multiple uses. Stir-frying chicken strips along with colorful vegetables and Mexican spices is a quick technique that produces a pretty filling for warm corn or flour tortillas. Make sure to use a high-sided skillet or wok to help cook the ingredients evenly.
This is a very flexible dish: You can serve it rolled in flour tortillas for a quick family dinner, or open-face on corn tortillas for a fun Southwestern-style party. For large groups, you can easily multiply this recipe and add a pot of black beans and some spicy cooked rice to round out the menu. Small bowls of this colorful salsa makes a pretty presentation alongside the fajitas. To drink? You can't go wrong with ice-cold Mexican beer or fruit Margaritas.
Chicken Fajitas with Avocado-Corn Salsa and Warm Corn Tortillas
Serves 4 to 6.
2 large tomatoes, peeled, seeded and finely diced
1/2 cup corn kernels (fresh or frozen and defrosted)
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped parsley
1 jalapeno chili, seeded and minced
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1 medium ripe avocado, peeled and cut into 1/2-inch chunks
2 tablespoons vegetable or olive oil
1 pound chicken tenders, cut into 2-inch by 1/2-inch strips
1 medium red onion, thinly sliced