Sour cream is one of those things that us dairy-free folks miss when Cinco de Mayo rolls around or any time we're eating Mexican food. But have no fear, this recipe will give you your sour cream fix, sans dairy.
- 1 tbsp Chili Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 Organic Red Bell Pepper (sliced)
- 1 Organic Yellow Bell Pepper (sliced)
- 1 Organic Green Bell Pepper (sliced)
- 1 Organic Jalapeno Pepper (de-seeded and sliced)
- 1 Organic Sweet Onion (sliced)
- 4 Chicken Breast, organic, pasture-raised (cut into 1/2" strips)
- 2 tbsps Organic Extra Virgin Olive Oil
- 4 tbsps Organic Cilantro, finely chopped
- 1 Organic Lime (1/2 juiced and 1/2 cut into wedges)
- 1 bunch Organic Collard Greens (washed and stems removed)
- 1 tbsp Coconut Oil or Organic, Grass-Fed Ghee
- Organic Salsa of your choice
For the Cashew Sour Cream:
- 1/2 cup Cashews (soaked for 1 hour and liquid drained)
- 1/2 tsp Sea Salt
- 1 tbsp Raw Apple Cider Vinegar
- 1 Organic Lemon (juiced)
- 1/8 cup Water
- Soak your cashews in water for one hour, drain the liquid and set aside.
- Slice the chicken and vegetables into 1/2" strips.
- Create your cashew sour cream by combining cashews, sea salt, apple cider vinegar, lemon juice and water in a blender or food processor. Pulse very well until completely smooth. Add an extra splash of water if too thick. Transfer to a jar and set aside.
- Place the cilantro, spices, lime juice, and 1 Tbsp of the olive oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Allow the chicken to marinate for at least 20 minutes, or cover and refrigerate for up to 24 hours.
- Heat the ghee or coconut oil in a large grill pan, cast iron skillet or sauté pan over medium heat. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients.
- Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Place the vegetables in the pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 8 minutes. Add the chicken back in and cook for another 1-2 minutes or until hot.
- Remove fajitas from heat and transfer to a serving dish. Serve in collard green wraps or gluten-free tortillas drizzled with cashew sour cream, organic salsa and a lime wedge.
- No Collard Greens: Use organic swiss chard or butter lettuce instead.
- Vegetarian or Vegan: Use 2 Organic portabello mushrooms instead of chicken