Chicken and Radish Fajitas

Don't let the radish in the title scare you away.

I hate radishes. It's been awhile since I've started a post being so honest about my food dislikes. I used start every other post, I don't like.....(fill in the blank with a bunch of different vegetables). I've learned to like most of the vegetables since then. Cabbage? Yep. Eggplant? Yep. Beets? Yep. Swiss Chard? Yep. Not raw radishes. I taste them periodically just to check. Their bite (I don't know how else to describe it) still gets me. No one in my family is a big fan. So, the radishes were collecting in my refrigerator. I decided it was time to do something about it.

I found this recipe and was curious. I decided to go for it. It used a bunch of radishes and had other flavors as well. I figured if I didn't like them, I could just pick them out.

Well, wouldn't you know it, I liked it! So did Curtis, and M (I can't remember how well J ate them...). I have found a radish recipe! I find it all very exciting. I didn't use boneless, skinless thighs. I bought regular thighs and took the bone and skin off myself. This will serve 4 adults. Here it is:

Chicken and Radish Fajitas
adapted from Bon Appetit

9 lg boneless, skinless chicken thighs (see my note above...), fat trimmed and chicken cut into 1/2" strips
4 T fresh lime juice
1 t mild chili powder (I like Central Market's Light New Mexico Chili Powder)
6 T olive oil
9 green onions (white and pale green parts only), thinly sliced
1/2 c chicken broth or water (I used water and it was fine)
18 radishes, thinly sliced crosswise
2 T fresh cilantro, chopped

12 hot corn tortillas
a little queso fresca or goat cheese

Combine chicken, 1 1/2 T lime juice, and chili powder in a lg bowl. Sprinkle with a little salt and pepper and toss to blend. Let stand 10 minutes. Heat 4 t olive oil in large skillet over high heat. Add chicken and saute 3 minutes. Stir in the green onions and broth/water. Cover and cook 3 more minutes. Uncover and stir until chicken is cooked through and most liquid evaporates. Stir in 1 1/2 T lime juice. Season with salt and pepper. Transfer to bowl and keep warm.

In same skillet, heat 2 t oil over high heat. Add radishes and saute 1 minute. Stir in remaining 1 T lime juice. Season with salt and pepper. Add radishes and cilantro to bowl of chicken and toss to blend.

To serve, place a little chicken and radish mixture in a corn tortilla. Add a little cheese, fold up like a taco, and eat.