Toasted Cumin Chicken Fajitas


  • 1 lb boneless, skinless chicken breasts
  • 2 Tbsp Acala Farms Toasted Cumin Cottonseed Oil
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • 1/2 cup chopped red onion
  • 1 jalapeño, chopped
  • 3 cups canned black beans, rinsed and drained
  • 1 1/2 cup thawed frozen corn
  • 1 1/4 cup cherry tomatoes, halved
  • 2 scallions, thinly sliced
  • 2 Tbsp coarsely chipped cilantro
  • 3 tsp white wine vinegar
  • Salt and pepper, to taste
  • Tortillas
  • Optional: sour cream, shredded cheese



  1. Butterfly the chicken breasts.
  2. In a medium bowl, combine cayenne pepper, coriander, salt and pepper.
  3. Toss chicken in seasoning, then sauté in a large skillet on medium-high heat with Acala Farms Toasted Cumin Cottonseed Oil, about 4 minutes each side.
  4. Remove chicken, cut into small strips.
  5. Add onions and jalapeños to skillet with drippings. Cook on medium heat until onions are clear, about 1-2 minutes.
  6. Add beans, corn, tomatoes and vinegar to skillet. Cover and cook until tomatoes become tender, stirring occasionally.
  7. Remove from heat, transfer to a large bowl and add scallions and cilantro.
  8. Heat tortillas in the oven at 300 degrees F for 2-3 minutes.
  9. Place a spoonful of salsa on each tortilla and add chicken. Add sour cream and cheddar cheese if desired.

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