STREAMING NOW: Nigella: At My Table

Fabulous Tortilla Filling!

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
8 tacos

Ingredients Nutrition


  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a