Eosinophilic Esophagitis Friendly Pickled Jalapeño Chicken Fajitas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the pickled jalapeños
- 3 jalapeños, thinly sliced into rounds
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- 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)
Chef's tipWarm briefly before folding to improve flexibility. - lime wedges (optional)
- sour cream (optional)
Can be omittedsour cream
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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