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California Chicken Fajitas with Chipotle Spiked Sour Cream
writes, "Whenever I visit California I love how fresh the ingredients are and how effortlessly they seem to come together. The flavors in these California inspired fajitas are smoky, fresh and bright due to the citrus marinade for the chicken, the use of cumin, coriander and chipotle as our fragrant spices and layering with cilantro, cabbage and avocados for a beautiful, green, fresh finish."
California Chicken Fajitas
Prep time: 1 hour
Cook time: 20 minutes
Serves 6

4 Chicken Breasts, sliced into 1 inch strips
1 cup orange juice
3 Tablespoons lime juice
1 teaspoon ground coriander
2 Tablespoons ground cumin, divided
Salt and pepper to taste
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 medium onion, sliced in half moons, thickness depends on how you like to eat it
1 can black beans, drained and rinsed
1 can of corn, drained and rinsed
3 cloves of garlic, minced
1 cup cilantro leaves or more if you love cilantro
1/2 head shredded cabbage, thinly sliced
1 avocado, sliced with lime juice
2-3 limes cut into wedges
Chipotle Spiked Sour Cream (recipe to follow)
Small flour or corn tortillas. If using corn tortillas, warm them for 2-3 minutes each side in a heated pan

In a zip top bag marinate the chicken slices in the orange and lime juice for a minimum of one hour to 8 hours. In the meantime prep the other ingredients. We are going to use two saute pans for this recipe to be finished at the same time or if you only want to clean one pan, cook the chicken first, set it aside and cook the remaining ingredients.

Okay here we go! In a little bit of oil heat the pan over medium-high heat; remove the chicken from the marinade and discard. Dust the chicken with a Tablespoon of cumin, coriander, salt and pepper. Saute on each side until golden brown then reduce the heat to medium-low, cover and finish cooking the meat thoroughly about 10 minutes . (This is where you could remove the chicken to cook the rest of the ingredients in the same pan.)

If using two pans, while the chicken is cooking in one pan, heat a teaspoon of oil in the other pan over medium heat. Add the bell peppers and onions, cook for 3-5 minutes, add the garlic cook for 1 minute more, then add the black beans and corn. Dust again with the remaining Tablespoon of cumin, add a little salt and black pepper. Cook for 5 minutes until heated through. At the last second add a handful of fresh cilantro leaves and a fresh squirt of lime juice, stir through and remove from the heat. Prepare the chipotle spiked sour cream and tortillas.

Bring it all together by spreading the tortillas with black beans and peppers, layer with the chicken strips, cabbage, avocado, a dollop of chipotle sour cream and fresh cilantro leaves. Enjoy!

Chipotle Spiked Sour Cream
1/2 cup sour cream
1 1/2 teaspoon ground chipotle chili pepper (found in the spices aisle)
1 Tablespoon lime juice (for flavor and to thin out sour cream)

Give all the ingredients a quick stir and it's ready to go!


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