CHICKEN FAJITA RECIPE and GUACAMOLE
Chicken Fajita recipe with Guacamole
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CHICKEN FAJITA RECIPE
1/2 cup olive oil
1/2 cup lime juice
2 tablespoons minced garlic
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons pepper
2 tablespoons worcestershire sauce
2 lbs boneless skinless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 medium sized onion
2 tablespoons fresh cilantro
8 flour tortillas
Mix first seven ingredients and pour into ziplock bag with chicken breasts.
Leave the chicken breasts in the marinade for 2 hours.
Cook the pieces on a grill about 5 minutes on each side, or until crisp on the outside and tender when poked with a fork.
Remove from grill and wrap in aluminum foil.
Let rest for ten minutes before slicing.
Chop onion, red pepper and yellow pepper into long thin pieces.
Saute vegetables in a heated skillet with a bit of olive oil. Add a dash of salt and pepper.
Sprinkle cilantro on chicken slices and vegetables.
Serve with tortillas.
MAKES 8 SERVINGS
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe chopped tomato, seeds and pulp removed (optional)
Cut avocados in half and remove the pit.
Scoop out avocado from the peel and put it in a mixing bowl.
Mash the avocado with a fork.
Add the chopped onion, cilantro, lime or lemon, salt and pepper, and continue mashing until ingredients are well mixed.
Keep the tomatoes separate until ready to serve.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation. Exposure to air discolors avocado.
Refrigerate until ready.
Just before serving, add the chopped tomato to the guacamole and mix.
Serve with tortilla chips.
MAKES 2-4 SERVINGS
TRADITIONAL AMERICAN RECIPES
EXIT CHICKEN FAJITA RECIPE - SEE MAIN RECIPE PAGE
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