Chicken Fajitas with Savoy Cabbage Slaw

Delicate savoy cabbage mixed with cilantro and lime juice makes a novel topping for a favorite family dish; fold it into the tortillas with the chicken and onions. A side of guacamole is the perfect accompaniment.

 

Chicken Fajitas with Savoy Cabbage Slaw

 

4 Tbs. (2 fl. oz./60 ml.) olive oil, plus more as needed

2 tsp. chili powder

1 tsp. crumbled dried oregano

1 1/4 lb. (625 g.) skinless, boneless chicken breasts

2 large red onions, halved, sliced lengthwise

Coarse kosher salt and freshly ground pepper

8-12 small flour or corn tortillas, about 6 inches (15 cm.) in diameter

1/2 head small savoy cabbage, halved, cored and thinly sliced

1/4 cup (1/3 oz./10 g.) chopped fresh cilantro

2 Tbs. fresh lime juice

1 large avocado, pitted, peeled and sliced

 

In a large bowl, combine 2 tablespoons of the oil, chili powder, and oregano. Cut the chicken crosswise into 1/2-inch (12-mm.) slices, and then halve the large pieces lengthwise and crosswise. Add to the bowl with the seasonings. Add the onion and toss to coat. Sprinkle with salt and pepper. Let marinate while preparing the tortillas and cabbage.

 

Preheat the oven to 350°F (180°C). Wrap the tortillas in foil and place in the oven until heated through, about 15 minutes.

 

In another large bowl, combine the cabbage and cilantro. Add the remaining 2 tablespoons of oil and toss to coat. Add the lime juice and toss well. Season the cabbage to taste with salt and pepper. Transfer the cabbage to a serving bowl. Arrange the avocado slices in a small bowl.

 

Place 1 large griddle over 2 burners, or 2 small griddles or 2 large frying pans over separate burners, and then heat over medium-high heat; brush with oil. Spread the chicken and onions on the griddle or pans. Cook, turning occasionally with tongs, until the chicken is cooked through, about 5 minutes, and the onions are brown, about 7 minutes.

 

Transfer the chicken and onions to a warmed platter. Serve with the warm tortillas, cabbage mixture, and avocados, allowing diners to fill tortillas with chicken and onions, then cabbage and avocados. Serves 4.

 

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.