Chorizo Pineapple Fajitas & Chipotle Lime Slaw
Chorizo Pineapple Fajitas are on regular rotation in our house! Thinly sliced chicken tenderloins and shrimp cook quickly to make this an awesome weeknight meal. Chorizo provides all the seasoning you need and pineapple adds a touch of sweetness (it’s Asa‘s absolute favorite-he loves it in this, on pizza with pepperoni, and rolled in Vietnamese spring rolls!). Chipotle Lime Slaw adds a fresh crunch with a hint of spicy smokiness and citrusy brightness.
Chorizo Pineapple Fajitas
Ingredients
- 1 lb bulk chorizo, I like the Johnsonville Brand
- 1 lb chicken tenderloins, sliced
- 1 lb shrimp, 31-40 size
- 2 onions, sliced
- 2 bell peppers, julienned
- 2 cups (about 1/4 of a fresh fruit) pineapple, diced, or 1 can of pineapple chunks
- flour tortillas, for serving
- salt and pepper, to taste
- chopped cilantro, sour cream, salsa, hot sauce, etc., for serving
Instructions
- Heat a large cast iron or stainless skillet over high heat and cook and crumble the chorizo. Remove half of the cooked chorizo to a separate bowl (you’ll use this later to cook with the vegetables). Add the chicken to the pan to brown and cook, then add the shrimp, which only takes about 2 minutes to cook. Transfer your cooked meats to a large bowl. Add the reserved chorizo back to the pan and sauté the onions and bell peppers until caramelized and tender. Lastly, add the pineapple to lightly caramelize and heat. Add the meats back to the pan, season with salt and pepper, and toss to combine.
- Serve on flour tortillas with chopped cilantro, sour cream, salsa, and any other desired accompaniments.
Chipotle Lime Slaw
Ingredients
- 1/2 head cabbage, shredded
- 1/2 cup chopped cilantro
- 1 small red onion, thinly sliced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lime, zested and juiced
- 2 chipotle peppers in adobo, minced
- 1 tbsp honey or sugar
- salt and pepper, to taste
Instructions
- In a large bowl, toss the cabbage, cilantro, and red onion. In a small bowl, stir together the mayonnaise, sour cream, lime zest, lime juice, chipotles, and honey or sugar. Pour the dressing over the vegetables and season to taste with salt and pepper.
