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Chicken Fajitas with Red Grapefruit Salsa

  • 1 h
  • 2 h
Robb Walsh
“This healthy chicken fajita recipe gets a fresh spin with a sweet, tart and spicy grapefruit salsa. If you like, skip the fajitas altogether and serve the salsa on fish, steak or even with a bowl of chips. Adjust the amount of jalapeño to tailor the heat level.”


    • Red Grapefruit Salsa
    • 2 large red grapefruit (about 1 pound each)
    • 1 medium tomato, finely chopped
    • 1 cup diced green and/or yellow bell pepper
    • 1 jalapeño pepper, minced
    • ½ cup chopped red onion
    • 2 tablespoons lime juice
    • ½ teaspoon salt
    • 2 tablespoons chopped fresh cilantro
    • Fajitas
    • 4 (8 ounce) boneless, skinless chicken breasts
    • 2 tablespoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • 1 tablespoon Mexican oregano, crumbled
    • ¾ teaspoon salt
    • Ground pepper to taste
    • 16 warm corn or flour tortillas
    • Sliced radishes and/or jicama for garnish


  • 1 To prepare salsa: Working over a medium nonreactive bowl, supreme grapefruit (see Tips). Squeeze the membranes to extract any extra juice. Drain all the juice into a separate bowl and set aside. Add tomato, bell pepper, jalapeño, onion, lime juice and ½ teaspoon salt to the fruit; mix well. Refrigerate for at least 30 minutes and up to 2 hours. Stir in cilantro just before serving.
  • 2 To prepare fajitas: Cut chicken in half horizontally, holding the knife parallel to the cutting board. Place the chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even ¼-inch thickness.
  • 3 Combine oil, garlic, oregano and the reserved grapefruit juice in a large shallow nonreactive dish. Add the chicken to the marinade; turn to coat well. Cover and refrigerate for at least 1 hour and up to 2 hours.
  • 4 Preheat grill to medium-high or heat a grill pan over medium-high heat. Remove the chicken from the marinade and let stand at room temperature while the grill heats. (Discard marinade.)
  • 5 Season the chicken with salt and pepper. Oil the grill rack (or pan). Grill the chicken, turning once, until just cooked through, 5 to 7 minutes total.
  • 6 Transfer the chicken to a clean cutting board. Slice crosswise into ½-inch-thick strips. Serve with tortillas and the grapefruit salsa, garnished with radishes and/or jicama, if desired.
  • To make ahead: Prepare salsa without cilantro (Step 1) and marinate chicken (Steps 2-3) up to 2 hours ahead.
  • Tips: Be sure to use a nonreactive bowl-stainless-steel, enamel-coated or glass-when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.
  • To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.
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