Strawberry & Paprika Chicken Fajitas

Ingredients:

• 1 cup California Giant strawberries, stems removed

• ¼ cup olive oil

• Zest of 1 lime

• Juice of 1 lime

• 1 tsp smoked paprika

• ¼ tsp ground cumin

• ½ tsp cayenne pepper

• ½ tsp kosher salt

• ¼ cup cilantro leaves

• 1 jalapeno

• 4 boneless, skinless chicken thighs

• 8 Corn or flour tortillas, charred or warmed

• 1 cup Crumbled cotija cheese

• 1 lime, cut into wedges

• ¼ cup chopped cilantro

• 8 California Giant strawberries, small diced or thinly sliced

Directions:

• Stab the jalapeno with a fork and hold over open flame on your stovetop or grill.  Char all sides until black.  Remove stem.

• In a blender, blend the charred jalapeno and rest of the marinade ingredients.

• Toss the chicken thighs in the marinade and let chill in refrigerator for 1 hour.

• Remove chicken from the refrigerator and marinade and let sit at room temperature for 30 minutes.

• Meanwhile, heat your grill on high (or a grill pan on your stovetop, and your oven set to 400).

• Once the chicken is tempered, grill chicken until slightly firm to the touch. If you are cooking on your stovetop, sear the the chicken thighs for 2 minutes on each side and then finish in the oven for 8-10 minutes.

• Let chicken rest for 5 minutes and then slice thin.

• Place the sliced chicken on a platter and serve with toppings!