Lemon Pepper Fajitas with Lemon Cumin Cream
By Chadwick Boyd
Prep: 50 mins
Cook: 10 mins
Total: 60 mins
Serves: 4
Ingredients
Seasoning
-
2
Sunkist® lemons, zested
-
1
teaspoon coarsely ground black pepper
-
1/2
teaspoon kosher salt
-
3/4
teaspoon smoked paprika
-
1/8
teaspoon cayenne pepper
Fajitas
-
1
pound boneless skinless chicken breasts, sliced into very thin strips
-
4
tablespoons olive oil, divided
-
2
Sunkist® lemons, juiced
-
1
Sunkist® lemon, thinly sliced, seeds removed
-
2
cloves garlic, minced
-
1
teaspoon granulated sugar
-
1
yellow pepper, thinly sliced
-
1
orange pepper, thinly sliced
-
1
small zucchini sliced into 3-inch long sticks
-
kosher salt to taste
-
freshly ground black pepper to taste
-
12
6” flour or corn tortillas, warmed
-
Several sprigs fresh cilantro
Lemon Cumin Cream
-
1
teaspoon olive oil
-
7
very thin Sunkist® lemon slices
-
8
ounces whole plain Greek yogurt (5%)
-
1 1/2
tablespoons water
-
1/2
teaspoon ground cumin
-
1/2
teaspoon kosher salt
-
1
tablespoon roughly chopped cilantro
Directions
Seasoning
- In a small bowl, mix together the lemon zest, pepper, salt, smoked paprika and cayenne.
- Spread onto a sheet of paper towel and top with another sheet.
- Place in the microwave and cook on high for 25 seconds. Transfer back to bowl; set aside.
Fajitas
- Place the chicken in a shallow baking dish. Add half of the lemon pepper seasoning, two tablespoons of olive oil, lemon juice and garlic.
- Using tongs, toss to fully coat. Cover with plastic wrap and refrigerate 15-30 minutes.
- Meanwhile, make the Lemon Cumin Cream – recipe below.
- Heat a large cast iron skillet over medium-high heat 1-2 minutes, then add one tablespoon of olive oil.
- Sprinkle ½ teaspoon of granulated sugar over the top of the lemon slices, then add them to the skillet, sugar-side down, and cook 2-3 minutes until they just begin to caramelize.
- Sprinkle the remaining ½ teaspoon of sugar over the top of the lemon slices and turn over to cook on the other side for 2-3 minutes and remove from pan.
- Add the remaining tablespoon of olive oil to the pan, then the peppers and zucchini. Sauté for 3-4 minutes until soft and slightly charred. Transfer to a plate.
- Add the chicken with the marinade to the pan. Cook about 8 minutes, or until the chicken is no longer pink. Add the lemons and vegetables back to warm through. Season with the remaining lemon pepper seasoning.
- Serve immediately with flour tortillas, Lemon Cumin Cream, pickled red onions, and fresh cilantro.
Lemon Cumin Cream
- Heat a small skillet over medium heat. Add the olive oil and lemon slices.
- Sauté until soft, about 3 minutes. Remove from heat. Let cool slightly.
- Whisk together the yogurt, water, cumin, salt and cilantro. Finely chop the lemons. Stir into the yogurt until smooth. Serve immediately. Can be refrigerated for up to 3 days.
