Sunday, January 23, 2011

Some spice in your fajitas

Cinnamon Lime Fajitas

  • 4 boneless, skinless chicken breast halves
  • 1 tablespoon ground cinnamon
  • salt and pepper to taste
  • 2 large baking potatoes, peeled and cubed
  • 1/4 cup canola oil
  • 1 large yellow onion, chopped
  • 1 large clove garlic, peeled and minced
  • 1 tablespoon chopped jalapeno peppers (optional)
  • 1 lime, juiced
  • 12 (6 inch) corn tortillas, warmed


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
  3. Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
  4. Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
  5. Serve the chicken and potatoes in warmed tortillas.

My adaptation to save time:
Throw some chicken in the crockpot; sprinkle a little salt, pepper, diced onion, garlic powder and cinnamon on there.  When done, add a couple potatoes (peeled and cubed) you've nuked in the microwave.  Drain juice from crockpot, add lime juice and more salt/pepper/cinnamon to taste.  Serve in tortillas with cheese, sour cream, and lettuce.  I like ketchup; you might like salsa.  

Try something new- these aren't over the wrong edge with cinnamon!  If you're scared just scale back as much as you need to.  The potato adds a nice flavor and texture.    

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