Low Sugar Pickled Jalapeño Chicken Fajitas with Cilantro Slaw

Total time1 hr 15 min

Prep time25 min

Cook time20 min

Low Sugar Pickled Jalapeño Chicken Fajitas with Cilantro Slaw

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Ingredients

4 servings

For the pickled jalapeños

3 jalapeños, thinly sliced into rounds
Organic Jalapeno Peppers PRODUCE Green Jalapeno Pepper Halved Jalapenos Halved Jalapeno Fresh Pak Halved Jalapenos
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½ cup white wine vinegar
½ cup water
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt

For the chicken

1 ½ lbs boneless, skinless chicken thighs
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp neutral oil, divided

For the peppers and onions

1 large red bell pepper, seeded and sliced into ¼-inch strips
1 large yellow bell pepper, seeded and sliced into ¼-inch strips
1 large yellow onion, halved and sliced into ¼-inch half-moons
½ tsp salt

For the cilantro slaw

2 cups green cabbage, finely shredded
½ cup fresh cilantro leaves, roughly chopped
3 tbsp mayonnaise
1 tbsp fresh lime juice
¼ tsp salt

For serving

8 flour tortillas (8-inch)
lime wedges (optional)
sour cream (optional)

Instructions

1
Combine the white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Remove from heat, add the sliced jalapeños, and let them sit at room temperature for at least 30 minutes, until slightly softened and bright green-yellow.
2
While the jalapeños pickle, combine the cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper in a small bowl. Pat the chicken thighs dry and rub them all over with the spice mixture.

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