Chicken Fajitas with Summer Guacamole
Traditionally cooked over an open campfire or grill, this Tex-Mex dish originated in the Southwest and has since become a Mexican-American mainstay. A special blend of spices is what makes our recipe unique.
2 T olive oil
1 lime, zested and juiced (approx. 2 T fresh lime juice)
1 ½ t sea salt
½ t ea chili powder, dried oregano and smoked paprika
¼ t dried thyme
¾ t cayenne pepper
1 t ground cumin
1 bunch green onions, white part only, minced
2 boneless, skinless chicken breasts, sliced thin into strips
1 ea yellow and red bell pepper, julienned
1 yellow onion, julienned
¼ c fresh cilantro, chopped
½ c sour cream
1 lime, wedged
12 sm fajita flour tortillas *
3 lg avocados, halved, pitted and peeled
1 lime, juiced
¾ t ea kosher salt, ground cumin and cayenne
½ med red onion, diced fine
2 Roma tomatoes, seeded and diced fine
1 sm yellow squash, grated (discard internal seeds)
1 T cilantro, chopped
1 lime, peeled and diced (remove ends and cut peel away)
Combine all fajita ingredients, except peppers and onions, in a plastic resealable bag and refrigerate 1 hr. Pre-heat skillet or grill to med-high. Add chicken and vegetables, turning occasionally (approx. 6-7 min), or until cooked through. Warm tortillas on the grill 10-15 sec each side. Serve immediately with garnishes and Summer Guacamole.
In a large bowl, toss the avocado and lime juice; add salt, cumin, and cayenne then mash. Fold in remaining ingredients. Taste and add more salt or lime juice as needed. Refrigerate covered 1 hr. Yields 2 c.
* To make this recipe gluten-free friendly, use gluten-free corn tortillas.