Southwest Stir Fry

Ingredients:

• 1 Small Bunch of Cilantro
• 2 Limes, Zested and Juiced
• 1 Large Purple Cabbage, Thinly Sliced 
• 1 Large Green Cabbage, Thinly Sliced
• 2 Medium Carrots
• 2 Poblanos, Thinly Sliced
• 1 Lb Chicken Breast Strips for Fajitas
• 1 Large Red Onion, Thinly Sliced
• 4 Jalapeños, Whole, Roasted
• Cilantro Lime Aioli, See Recipe 

Cilantro Lime Aioli

• Makes 1½ Cups, approx. 8 Servings
• 5 Egg Yolks 
• 2 Whole Garlic
• 1 Lime, Juiced
• 2 Tbsp Chopped Cilantro
• 1½ Tbsp Dijon Mustard
• ½ Cup Water
• 1½ Cup Oil
• 1 tsp Salt
• ½ Tsp Black Pepper

Place the egg yolks and garlic in food processor. 

Turn on and add lime juice, cilantro, Dijon mustard, and water.

Next, slowly add in the oil, keeping the food processor on always.

Make sure to add slowly! If oil is added too quickly, it will break the sauce. Season with salt and pepper. Place and keep in refrigerator. Aioli will keep up to 7 days in refrigerator.