Cilantro-Lime Chicken Fajitas w/Grilled Onions

prepared by and photo by Emily S. Downs

Fire up the grill for some sizzlin’ sassy fajitas!

Size: 6 servings

1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tbsp fresh lime juice
2 1/2 tsp ground cumin
1 1/4 tsp ancho chile powder (Fairway)
6 skinless, boneless chicken breast halves
2 large poblano chiles, seeded, cut into 3/4" wide strips
1 large yellow bell-pepper, seeded, cut into 3/4" wide strips
1 large red bell-pepper, seeded, cut into 3/4 " wide strips
1 large red onion, sliced into 1/2" rounds
12 8" flour tortillas
OPTIONAL TOPPINGS: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles


Prepare barbecue (medium heat).  Puree first 5 ingredients in processor.  Season marinade with salt and pepper.

Place chicken in 13x9x2″ glass baking dish.  Pour 1/3 cup marinade over; turn to coat.  Arrange poblanos, bell peppers, and onions on large rimmed baking sheet.  Pour 1/2 cup marinade over; turn to coat.  Sprinkle chicken and vegetables with salt and pepper.  Reserve remaining marinade.

Grill chicken until cooked through, about 7 minutes per side.  Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers.  Grill tortillas until charred, about 1 minute per side.

Transfer chicken to work surface; slice crosswise into strips.  Fill tortillas with chicken and vegetables; drizzle with reserved marinade.  Serve with toppings.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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