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.
Before you whip up a batch of Bancroft’s delicious chicken fajita tacos recipe (with an amazing street corn slaw on the side), read on and learn a few fun facts about Tex-Mex cuisine; where it comes from, what it really is, and how long it’s been around!
Fun Facts about Tex-Mex
- Did you know that the term “Tex-Mex” has been around since 1875 when the Texas Mexican Railway was abbreviated to TexMex?
- Tex-Mex food came from the Rio Grande Valley. However, San Antonio is where it really grew and began to shine. 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.
- 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.
- Tex-Mex is ever-evolving. Think about it! Taco Bell is Tex-Mex – likely, most of the “Mexican” restaurants you frequent are a blend of Texan and Mexican. And that’s always changing. Fried chicken, burgers, and even pasta have made their way into a “Mexican” food pairing to create something that embraces both Mexican and North-of-the-border culture.
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 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 2oz 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.
Embrace the multicultural cuisine and cook up an unbelievable batch of Bancroft’s delicious Tex-Mex chicken fajita tacos recipe.
