Spicy Lime Chicken Fajitas with Radicchio Slaw

This recipe was a product of having a bunch of random ingredients in the fridge and needing to use them up. I've been trying to cook with a little more spice and jalapenos are the perfect pepper to start with. I went sans tortilla to keep it low carb, but I snuck a bite of Charlie's. The slight bitterness and crunch of the radicchio slaw was a perfect alternative to flavorless (and nutritionless) iceberg lettuce that you'd find in a traditional fajita.

Chicken & Marinade

2 Large Skinless Chicken Breasts

1 Lime, Juiced and Sliced Thin

Zest from Lime

2 Garlic Cloves, Chopped Fine

1/2 Jalapeno, Sliced Thin

1 Large Green Onion, Chopped

2 Tablespoons Olive Oil

Salt & Pepper

Radicchio Slaw

2 Heads of Radicchio, Sliced Thin

1/4 White Onion, Sliced Thin

3 Tablespoons of Olive Oil

2 Tablespoons of Red Wine Vinegar

1 Garlic Clove, Chopped Fine

Salt & Pepper

White Flour Tortillas

Cheddar Cheese

Sour Cream

Green Onions for Garnish

In a large zip lock bag, mix chicken, jalapenos, lime juice, lime slices, zest from lime, garlic, green onion, iolive oil and salt and pepper. Toss around and let marinate for 4-6 hours. Grill until internal temperature reaches 160 degrees. While cooking, prepare the radicchio slaw. Add sliced radicchio and onions to a bowl and toss with olive oil, red wine vinegar, garlic, and salt and pepper. Let sit until radicchio begins to wilt slightly. To assemble the fajitas, add a layer of radicchio slaw, chicken, cheddar cheese, sour cream, and green onions. Serve with hot sauce or salsa. Charlie says "top five!"