Strawberry & Paprika Chicken Fajitas

Share Recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Prep Time5 min

Bright and sweet strawberry flavors are present throughout the entirety of these Strawberry & Paprika Chicken Fajitas. Strawberry and seasonings make up the grilled chicken marinade and fresh diced strawberries sit atop these taco style fajitas.

Strawberry & Paprika Chicken Fajitas


    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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!