If there’s one thing I’ve learned about casual cooking in the past 5 years, it’s that sometimes improvising can lead to something better. Whether it’s using olive oil in a cake when you’re out of butter or replacing oats with crushed pecans (see my last post), altering a recipe out of necessity or curiosity often leads to something good. In this case, it was curiosity that drove me to switch up some of these ingredients in a pretty standard chicken fajita recipe. Instead of vegetable or canola oil I used coconut oil. Instead of just cumin powder I used whole cracked cumin seeds, and instead of sour cream I used a thick Greek yogurt.
Coconut Lime Chicken Fajitas with Cilantro Yogurt
3 chicken breasts
2 tablespoons coconut oil
2 tablespoons dried unsweetened coconut
2 tablespoons Cumin seeds, cracked
2 teaspoons mild Chili powder
salt and freshly ground pepper, to taste
4-5 Yellow and Orange bell peppers, julienned
2 large onions, sliced
1 1/2 cups sour cream or yogurt
handful of cilantro, chopped
1 block extra sharp cheddar, grated
Mix together Coconut oil, coconut, juice of 2 limes, cumin seeds, and chili powder in a large bowl. Slice chicken into 1-inch strips and mix into bowl with other ingredients. Add some salt and freshly ground black pepper pepper. Let marinate in the fridge for about 30 minutes. Meanwhile, preheat the oven to 300°. Wrap the tortillas in foil and put them in the oven to heat. Julienne the bell peppers and slice the onions. Cook them in a pan with a bit of olive or vegetable oil, salt, and pepper. In the same pan as you cooked the peppers, cook the chicken, tossing frequently until cooked through. Chop the cilantro and mix into yogurt, then squeeze in juice of remaining lime. Grate cheese into bowl or on small plate. Serve chicken, cheese, peppers, and onions with warm tortillas and pass around the cilantro yogurt to top.