Chicken Fajitas

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into 4 pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion salt
• 1/4 teaspoon dried chipotle powder (or more to taste) or 1/4 teaspoon dried ancho chile powder (or more to taste)
• 1/2 lb prepared coleslaw mix (cabbage and carrots)
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon finely minced fresh jalapeno pepper (not jarred)
• 1 tablespoon finely chopped cilantro leaf
• 1 tablespoon freshly squeezed lime juice
• 8 -12 corn tortillas (5 1/2-inch)
• 1 avocado, flesh only, cut into 1/2-inch slices
• salsa fresca (optional) or pico de gallo (optional)
• chipotle-flavored hot pepper sauce, such as tabasco brand (optional but a great addition)

Recipe

• 1 for the chicken: combine the ingredients in a medium bowl. cover and let rest on the counter to bring the chicken to room temperature (no more than 30 minutes).
• 2 heat a dry skillet over medium-high heat until it is very hot. place the chicken pieces, top side down, in the skillet and let them blacken for 2 minutes. turn them over, reduce the heat to low and cover. cook the chicken for 5 to 7 minutes. remove the skillet from the heat, cover still on, and let the chicken rest for at least 10 minutes. transfer the chicken to a large bowl. strain the pan drippings into a cup, discarding the fat. when the chicken has cooled, slice it into 1/2-inch strips, place them in a bowl and pour the drippings over them. cover and set aside.
• 3 for the slaw: combine the ingredients in a large resealable plastic food storage bag. toss to combine them well and refrigerate until ready to use.
• 4 to assemble: "grill" each tortilla over a medium flame for a few seconds on each side. place each one on a dinner plate. line a quarter of the chicken slices a third of the way down from the side of the tortilla. top with avocado slices; 1/4 cup of slaw (allow juices to strain off before adding); a spoonful of salsa (again, allow juices to strain off before adding), if desired; and a few drops of chipotle-flavored hot pepper sauce, if desired. roll the tortillas up and serve.