Craving the delicious, savory taste of a chicken fajita? Maybe you’re in the mood for some spicy tacos? This recipe from famous restaurateur and James Beard-nominee David Bancroft marries two of the best Mexican dishes in a Tex-Mex style that’s absolutely mouthwatering. And if Bancroft’s multiple restaurants, awards and nominations, and years of experience aren’t enough, he’s also a San Antonio native, making him a bonafide expert on the blending of Texan and Mexican cuisines.
Read on and learn how to whip up a batch of Bancroft’s delicious chicken fajita tacos recipe (with an amazing street corn slaw on the side).
Fun Facts about Tex-Mex
But before you get to grilling up this chicken fajita tacos recipe, why not read on about some of its history first?
The term “Tex-Mex” didn’t originate with the cuisine! It actually came to be back in 1875 when the Texas Mexican Railway—which ran from Corpus Christi to Rancho Banquete—took on the moniker “TexMex.” But the food we all know and love came from the Rio Grande Valley. However, San Antonio is where it really gained its fame. San Antonio’s “chili queens” gained national and international recognition for their delicious creations that were a never-before-seen blend of Texan and Mexican cultures and tastes.
But it wasn’t until Diana Kennedy wrote a book called Cuisines of Mexico that created a rift between “real” (authentic) Mexican food and Mexican food that was made North of the border. That’s when the term really took off throughout the food scene in the United States.
Ingredients
- Chicken Fajita Tacos
(6) 6-7 oz grilled chicken fajita breasts, sliced or pulled
4 cups shredded cabbage/slaw mix
1 head chopped cilantro
1/2-3/4 cup street corn mayo
1 cup pickled jalapenos
lime wedges per each taco
warm flour tortillas, 1 per taco
shredded pepper jack cheese optional
- Street Corn Mayo
1 cup water
1/3 cup raw or frozen corn (not canned)
2 limes & zest
2 dried guajillo chilies seeded (sub 1 tsp chili powder if unavailable)
2 chile de arbol w/ seeds (sub a dash of cayenne if unavailable)
1 tsp paprika
½ tsp garlic powder
¼ tsp cumin
¼ tsp salt
2 cups Duke’s mayo
Directions
- Chicken Fajita Taco
- Wrap tortillas in aluminum foil and place into warm oven.
- Toss cabbage/slaw mix with street corn mayo.
- Add the mayo as needed to match your preference for creaminess of the slaw.
- Slice warm fajita chicken into thin strips.
- Place about 2 oz of chicken into each tortilla and then top with street corn slaw.
- Garnish each taco with pickled jalapenos, shredded pepper jack cheese, fresh cilantro, and lime wedges.
- Serve immediately while still warm! Goes great with chips & salsa and icy-cold salty margaritas!
- Street Corn Mayo
- Add water, corn, lime, chilies, garlic, and spices to small sauce pot.
- Bring water to a low simmer for two minutes and cut heat.
- Pour the corn mix into blender (Vitamix brand blender works best to get a smooth texture) and emulsify until completely smooth and then allow to cool.
- Place mayo and the corn puree into small bowl and whisk together until completely smooth.
