May 2, 2013

Cilantro Lime Chicken Fajitas with Mexican Slaw

These are the BEST fajitas I have EVER eaten.  I thought the last fajita recipe I tried was the best and they are really good, but THIS recipe really is the BEST :)

We have made them a few times and can't seem to get enough.

Of course, they are from the amazing and beautiful Paula Deen.  Have you guys seen her lately and how much weight she has lost?  You go girl.

This recipe has several components and each and every one is a must.  The recipe looks long, but trust me, it is really easy.  You make a marinade for the chicken and the vegetables and then you make a dressing for the slaw.  Don't skip the slaw, that is what helps make these the BEST FAJITAS EVER, plus it adds an amazing crunch.  I love the slaw so much, that I plan on serving it as a side dish for many of the other Mexican dishes I make, like a side salad.
Cilantro Lime Chicken Fajitas
1 1/2 Lbs. boneless, skinless chicken breasts
Cilantro Lime Marinade, recipe below
2 red bell peppers, thinly sliced
1 onion, thinly sliced
1 Tbl. vegetable oil
corn or flour tortillas
Fresh Mexican Slaw, recipe below
Toppings: shredded Monterey cheese, 
    sliced avocado, Feta, plus anything else you like

Place chicken in one resealable plastic bag and the bell peppers and onion in another resealable bag.  Prepare the marinade and add half to the chicken and the other half to the vegetables; seal bags and refrigerate for at least 12 hours or up to 24 hours.  Remove chicken from bag, discarding marinade.  Spray a large grill pan with nonstick cooking spray and place over medium-high heat until hot.  Add chicken and cook for 8-10 minutes per side or until done.  Set aside and keep warm.

Meanwhile, remove the vegetables from the bag, discarding marinade.  In a large skillet, heat oil over medium-high heat.  Add the vegetables and cook for 8-10 minutes or until tender.  Thinly slice chicken and serve in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.  

Cilantro Lime Marinade
3/4 c. buttermilk
1/2 c. packed fresh cilantro leaves 
1/4 c. fresh lime juice
1/4 c. olive oil
1 jalapeno, stem, seeds and membrane removed
1 Tbl. chili powder
1 clove garlic, minced
1 tsp. salt

In a blender or food processor, combine all marinade ingredients and process until smooth.  Makes about 1 3/4 cups.

Fresh Mexican Slaw 
3 Tbl. fresh lime juice
2 Tbl. olive oil
1 tsp. honey
1/2 tsp. ground cumin
salt and pepper
1 jalapeno, seeded and minced
1/4 c. fresh cilantro, chopped
1 (10 oz.) bag coleslaw

I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/4 tsp. Italian seasoning
1/2 tsp. sugar
1 tsp. chili paste

In a large bowl, whisk together all ingredients and pour over slaw.  Toss gently to coat.  Serve immediately.

Jenn's Notes:  We usually only marinate the chicken and vegetables for a few hours.  I grill my chicken on the George Foreman.  We love this recipe and wouldn't change a thing.     


  1. These look divine and I love the slaw, too! Thanks for the great recipes and for stopping by!

  2. Love the sound of the cilantro lime marinade!

  3. Mexican food is one of my favorites, this recipe uses honey, instead of Agave Nectar and Buttermilk in the marinade, that is so different. Love it.

    1. Mine too! Yeah the buttermilk seemed strange, but it totally worked!

  4. This will be on the menu soon. I do love a yummy slaw, can't wait to try it.

  5. There I was thinking, what would taste great by the pool for Mother's Day? Perfecto! Thanks for making my Mother's Day, tasty!

  6. In your picture you served with kind of rice? Do you have that recipe as well or it just any Mexican rice?

    1. I will be posting the recipe for the rice this weekend (it is really really good), but you can serve them alongside any Mexican rice.

  7. Made this for dinner tonight and the chicken is outstanding!! Thanks for such an amazing recipe.

    1. Yay!! I am so glad you liked it - thanks :)


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