Cilantro-Lime Chicken Fajitas With Grilled Onions

By á-174942

Ingredients

• OPTIONAL TOPPINGS:
• 1 1/4 cups coarsely-chopped fresh cilantro
• 3/4 cup olive oil
• 5 tablespoons fresh lime juice
• 2 1/2 teaspoons ground cumin
• 1 1/4 teaspoons ancho chile powder
• 6 boneless skinless chicken breast halves
• 3 large poblano chiles seeded, and cut into 3/4"-wide strips
• 3 large yellow bell peppers cut 3/4"-wide strips
• 2 red onions sliced 1/2" rounds
• 12 flour tortillas - (8" dia)
• Purchased salsas
• Guacamole
• Sour cream
• Chopped fresh cilantro
• Sliced green onions
• Chopped serrano chiles

Preparation

Step 1

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

Place chicken in 13- by 9- by 2-inch 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.

This recipe yields 6 servings.