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Strawberry & Paprika Chicken Fajitas

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For the marinade:
  • 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

On the side:
  • 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


  • 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!

prep time
total time
CALORIESper serving
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5 minutes
1 hour 45 minutes
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms