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Fabulous Tortilla Filling!

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“This is an evolved recipe. I started with a recipe for cinnamon lime fajitas, but I'm not keen on the potatoes. I didn't have peppers; but I do have cabbage...Look, a recipe for fajitas using cabbage! But it's raw and it's winter....nahhh. This is what I came up with & as weird as it sounds, it is delicious! At least to us - everybody, even THE PICKY ONE, loved this. No leftovers for the 4 of us but it's easily doubled. It says 8 tacos because that is the yield I got with corn tortillas. Please remember that flour tortillas are often bigger & will need more filling. I hope someone else enjoys this, too!”
READY IN:
40mins
YIELD:
8 tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 9x13" baking dish, sprinkle chicken with salt, cinnamon & chili powder. Add lime juice & swish it all around; marinate for awhile, half hour or so while the oven preheats.
  2. Preheat the oven to 450°F When hot, add pan of chicken for about a 1/2 hour until cooked. Remove from pan to a cutting board to cool a bit before slicing thinly (like a flank steak) and returning to pan.
  3. While the chicken is in the oven --.
  4. If you have one, a 12" cast iron skillet is perfect for this. Heat 3TB oil over medium to low heat. Add onion & seasonings. I used regular 'chili powder' but next time might use ancho or even chipotle. Slowly caramelize the onion. Add cabbage, oregano, lime juice & salt. Toss until wilted. Remove from heat.
  5. If using flour tortillas, warm and make fajitas! If using corn, briefly fry in hot oil and make tacos! Heck, roll into a tortilla & make enchiladas! Go for it!
  6. Add chicken & cabbage/onion mixture to wrappy device of your choice & enjoy! We didn't use salsa, sour cream, guacamole, or cheese but you could!

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