Okay so I’m still getting bell peppers from the garden. Yes, I planted about 50 plants because I started them all from the seeds of one bell pepper and OMG, they ALLLL sprouted. And I couldn’t kill any of them, because well, they are my new babies. So, now I am getting really creative with bell peppers. I am patiently waiting for the orange ones to turn red… waiting… waiting… but in the meantime, some of the orange ones get chopped up and added into dinner. This time, it was for a good cause, these yummy Southwestern Chicken Tacos! DEEEEE-LISHHH!
This delightful Mexican dish is super easy to whip up and if you make plenty, it stores nicely in the refrigerator for leftovers. The secret to these Southwestern Fajita Chicken Tacos is in the grilling of the bell peppers and onions. Basically you just chop up your veggies and fry them in some grapeseed oil until the onions caramel. While they heat up, add in the black beans and dust everything with your favorite Tex-Mex spices such as cumin, coriander, paprika, and garlic powder. You won’t believe how yummy this starts to make your house smell. 🙂
These Southwestern Tacos can be prepared for a party or game day get-together. If you wanted to turn this into a vegetarian dish, you could very easily substitute the chicken with sweet potatoes and still get the same result, a yummy fulfilling meal! We like buying the organic roasted chickens from Sprouts and shredding the chicken for this dish, but you could also grill up some chicken breasts or use pre-cooked shredded chicken to make it easier.
Of course the additions to this taco mix are endless… you could add grilled corn, avocado, other veggies from the garden or market. The possibilities are never-ending, which makes this meal one of my favorites. It’s like the basic clothes you buy to create an endless interchangeable wardrobe… Just look in your fridge or garden and see what’s there and grill it up in a pan with these basic spices, and boom, Southwestern Tacos 😉
Okay, enough describing, this is making me HUNGRY as I write! Here’s the recipe:
SOUTHWESTERN FAJITA CHICKEN TACOS RECIPE
1 Can Black Beans
1 Bell Pepper
1 Sweet Onion
1 Tomato or Your Favorite Salsa
1 Organic Pre-cooked Chicken Shredded, or 4 Grilled Chicken Breasts Shredded
Grape seed Oil
Corn or Flour Tortillas
Monterey Jack Cheese (or your favorite taco cheese)
Chop bell pepper and onion and grill in a frying pan with grape seed oil until the onions caramelize. Chop tomato and add to pan ad the bell pepper and onion cook. Drain black beans and add to the pan. Shred cooked chicken and add to the pan. Sprinkle cumin, coriander, paprika, garlic powder, chili pepper, salt and pepper. Continue mixing and add a few tablespoons of water to the pan. Cover and put on low heat for about 5 minutes, stirring occasionally. Squeeze lime juice from one lime onto the fajita mixture.
Heat a few tortillas in a pan. Shred cheese. Chop Cilantro. Chop a few limes into wedges.
Spoon the fajita mixture onto the tortilla. Add cheese and garnish with Cilantro. Squeeze lime as needed.
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS