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Sweet Potato and Chicken Fajitas

Sweet Potato and Chicken Fajitas

Nutrition Facts
Sweet Potato and Chicken Fajitas
  • Makes: 4 servings


  • 2 small sweet potatoes, well scrubbed
  • 4 teaspoons olive oil
  • 2 poblano chiles, stemmed, seeded and cut into thin strips
  • 1 medium onion, halved and sliced
  • 12 ounces boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 garlic cloves, chopped
  • 1/2 cup chicken broth
  • 8 corn tortillas, warmed
  • 2 ounces crumbled cotija cheese (about 1/2 cup)
  • 1/4 cup fresh cilantro leaves


  1. Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 3 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
  2. Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute until golden brown, about 8 minutes; transfer vegetables to a large bowl.
  3. Heat remaining oil in the same skillet. Add chicken and sprinkle with salt, cumin and oregano. Saute until chicken is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
  4. Divide fajita mixture among tortillas. Sprinkle with cotija and cilantro.