This recipe was inspired by Baby Salsa Express, a delicious taco drive thru place in Nanaimo, BC. They make authentic handmade corn tortilla tacos (gluten free), and you can buy a pack of 60 corn tortillas there for only around $15. The tortillas freeze well too.
Makes around 20 small fajitas.
Ingredients:
1 whole chicken
olive oil
apple cider vinegar
salt & pepper
3 packs fajita seasoning
3 bell peppers, any colour
30 white mushrooms
1 red onion
40 taco-sized corn tortillas
Toppings: sour cream, cheese, salsa, avocado, pickled red onions
Instructions:
- Put the whole chicken in a large crockpot. Drizzle with olive oil and ACV, sprinkle with salt & pepper. Cook on high for 4-6 hours until meat is tender and falling off the bone. Remove chicken off the bones and shred with a fork. Discard bones. Set aside. Preheat the oven to 375 F.
- Quarter the mushrooms. Slice the bell peppers into strips. Slice the red onion into strips. Place them all in a 9×11 glass baking pan and mix. Drizzle with olive oil and spread 2 packs of fajita seasoning, and toss gently to cover all veggies. Bake for 20 minutes then take out and stir to cover any dry areas. Add the chicken and the third pack of fajita seasoning.
- Heat a small dry cast iron pan. Heat a corn tortillas in the dry pan for a couple minutes on each side until soft and hot.
- Stack 2 hot tortillas on a plate (doubling up the tortilla gives stability to the fajita and prevents it from falling apart from the juices). Across centre spread the chicken veggie mix and any toppings your like. Fold it soft taco style, and enjoy!
- The chicken fajita meat reheats well in the microwave and makes great leftovers.
Alternatively, if you don’t want to wait for slow cooked chicken, place a couple chicken breasts in a glass baking pan, drizzle with olive oil, salt and pepper, and bake in the oven till cooked through, at 375 F for about 20-30 minutes , depending on the size of the breasts. You can do this at the same time as the veggies (Step 3) and they will be ready at about the same time. Shred the chicken with a fork after letting it cool for a few minutes.
Plum Hill 