Monday, March 17, 2014

Chicken Fajitas with Corn Saute

I really, really love Mexican food, but it can be pretty time consuming.  So many ingredients, so much chopping, so much clean up.  These yummy fajitas are so simple; just throw everything in a slow cooker and leave it be for 4-5 hours.  The corn saute is delicious as well, but not totally necessary, so you could go either way, depending on how much time and/or energy you have.

AND, my favorite thing ever is this new tip for making crispy taco shells.  I like them just a touch chewy.  Y.U.M.


  • Heat oven to 375 degrees.  
  • Wrap several corn tortillas in a damp paper towel and microwave for 30 seconds.  
  • Brush both sides of corn tortillas with olive oil.
  • Drape tortillas over twos bars of oven rack so they hang down.  
  • Place a baking sheet on a lower rack to catch any oil drips. 
  • Bake for 7-10 minutes or until your desired crispiness.  

  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin 
  • 1/2 teaspoon oregano
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • 4 chicken breasts, frozen or fresh
  • 1 lime, squeezed
  • 1 red bell pepper, sliced
  • 1 onion, sliced 
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce

In a small bowl mix together chili powder, cumin, oregano, garlic powder, and salt.  Rub the spice mixture on the chicken.  

Place the chicken in slow cooker and top with red peppers, onions, and garlic.  

Pour the soy sauce and squeeze the lime over the top.  

Cook for 4-5 hours on low.  Shred chicken and serve in crispy or soft tortillas.    


  • 1 tablespoon butter
  • 2 cups corn, frozen or canned
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • squeeze of lime juice
  • salt to taste

In a skillet, melt butter. 

Add the onion and saute until translucent, 3-4 minutes.  

Add the corn and cilantro and cook for a few minutes more.  

Squeeze lime over the top and salt to taste.  

Source:  modified from Live Simply

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