Beat the heat... with this spicy dish!?! It may sound odd, but eating hot and spicy foods in the summer actually helps you stay cool. The spicy food helps you sweat, and the more you sweat, the better your body can cool off. And for me, making this dish is a much better (and tastier!) idea than turning off the AC.
Ingredients:
2 boneless skinless chicken breasts (I recommend slicing in half "hamburger" style so they are thinner, cook faster, and have more surface area for those spices)
2 tbsp mexican spice blend (mine contains cumin, garlic, onion, oregano, chili powder, and a little cinnamon)
2 tbsp canola oil
2 zucchinis
2 bell peppers
1 red onion
corn tortillas (read the label and make sure you are not getting any wheat in your corn tortillas)
salt and pepper, to taste
fresh corn salsa (see recipe below)
toppings: sour cream, guacamole, chopped tomatoes, and chopped cilantro
Directions:
In a Ziploc bag, add the chicken, 1 tbsp canola oil, a little salt and pepper, and spice blend. Close the bag and mix around until the chicken is coated with the spices. Let sit for about 20-30 minutes.
Heat your grill or grill pan until it's very hot. Slice the zucchini in half lengthwise, slice the onion in half, and slice the peppers into quarters. Drizzle with a little canola oil and salt, and grill until about 2/3 of the way cooked. Remove from heat and cover with foil to let steam finish cooking the veggies.
Add the chicken to the grill and cook for about 4-6 minutes per side, depending on how thick your chicken is. In the meantime, warm the corn tortillas on a gas burner or in a toaster oven. If you has a gas stove, simply turn a burner on low, throw the tortilla on, and flip once the tortilla is warm and gets a little char (about 10-15 seconds).
Slice chicken into thin slices, chop the veggies, and assemble your fajitas!
Fresh Corn Salsa
Ingredients:
2 ears of corn
1 tomato, chopped
1 jalapeno
2 tbsp chopped cilantro
1/4 grilled red onion (from recipe above)
juice of 1 lime
2 tbsp olive oil
1 tbsp agave syrup
salt and pepper to taste
Directions:
Remove husks, add a little canola oil, and grill the corn for a few minutes until it starts to get charred. Slice the jalapeno in half and grill. Chop the jalapeno and remove seeds for a more mild heat.
Once cooled, remove the kernels from the corn, and mix in a bowl with the chopped grilled jalapeno, chopped tomato, chopped grilled red onion (reserved from recipe above), lime juice, olive oil, agave, and salt and pepper. Mix and let sit for about 10 minutes. Mix again and taste for seasoning.
Serve with the fajitas above or with any other Mexican dish!
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