Ingredients
Chicken Fajitas:
- Garlic - 2 cloves , minced
- Jalapeno - 1 , seeded and diced
- Chicken breasts - 1 1/4 lb , sliced
- Cumin - 1 tsp
- Coriander - 1 tsp
- Salt - 1/2 tsp
- Cooking oil - 2 Tbsp + 2 Tbsp + 2 Tbsp
- Onions - 1 , sliced
- Red peppers - 1 , sliced
- Green peppers - 1 , sliced
- Green cabbage - 1/2 head , 8 to 12 leaves
- Lime - 1/2 , juice of
- Hot sauce - for serving
Mexican Rice:
- Garlic - 4 cloves , minced
- Onion - 1/2 , diced
- Cauliflower - 1 head , food processed
- Cooking oil - 1 Tbsp
- Tomato paste - 5 Tbsp
- Chicken stock - 2 1/2 cups
- Cumin - 1 tsp
- Salt - 3/4 tsp
Prep
- Garlic / Onions (Can be done up to 3 days ahead)
- Cauliflower rice - Chop cauliflower and then pulse in a food processor until it's in rice-sized pieces. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic and onions to heated oil. Cook until softened, ~3 minutes. Next add in cauliflower and then tomato paste. Stir to mix. Add in remainder of ingredients and cook, stirring until liquid is absorbed, 5 to 7 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead)
- Garlic / Jalapeno - Prep as directed. (Can be done up to 3 days ahead)
- Chicken - Slice and place into a bowl. Mix together garlic, jalapeno, cumin, coriander, salt, and first part of cooking oil. Pour over chicken and tenderize. Cover and marinate for 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
- Onions / Peppers / Cabbage - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat a skillet over medium-high heat. Add second part of the cooking oil and then marinated chicken breasts to heated oil with some salt and pepper. Saute until cooked through, 6 to 10 minutes (depends on how thick you cut the chicken). Remove from skillet and set aside.
- Return skillet to heat. It should still have some flavoring from the marinade in it, which is what we want. Add in last part of cooking oil to the pan. When oil is heated, add in onions with a dash of salt. Saute until softened, ~3 minutes. Next add in peppers. Saute until tender but still crunchy, 3 to 5 minutes.
- Turn off heat and add a squeeze of lime juice. Now comes the fun part. Taste and experiment with spices - paprika, coriander, cumin would all be good on these vegetables. I want you to trust yourself and just go for it!
- Spoon filling into cabbage leaves and enjoy with hot sauce! {If you're making Thursday's dinner, remember to save about half of the cauliflower rice.}
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