Strawberry & Paprika Chicken Fajitas

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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 and juice of 1 lime
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon 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 cotija cheese, crumbled
  • 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!
Strawberry & Paprika Chicken Fajitas

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!