Adapted from Mealime
Yields 2 servings
1 Medium bell pepper, red seeded and sliced
1 Medium bell pepper, yellow seeded and sliced
1/2 Medium onion, red sliced into semi-circles
4 Cloves garlic, fresh minced, divided
1 Large avocado
1/2 Bunch cilantro minced
1 Small lime 1/2 juiced, 1/2 wedged
1 to taste salt and pepper
1/2 Pound chicken breast, boneless, skinless
1 1/2 Tbls oil, olive
4 Small tortilla, flour, 6 inch
1 tsp chili powder
1 tsp cumin, ground
Kuhn Rikon Stainless Steel Epicurean Garlic Press
Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover
Fox Run Brands 2.75-Quart Stainless Steel Mixing Bowl
Add peppers and onions to a bowl. Add half of garlic.
Halve avocado and remove pit. Scoop flesh into a bowl; add remaining garlic. Add 1/2 of the minced cilantro.
Heat skillet over medium-high heat.
Add lime juice, salt and pepper to avocado. Mash with a fork until smooth. Set aside.
Slice chicken in half horizontally to form thin fillets, then slice fillets crosswise into strips. Season with salt and pepper.
Coat bottom of skillet with 1/2 tablespoon of oil. Add chicken strips and cook until no longer pink, 2 to 3 minutes per side. Transfer to a plate.
Return skillet to stove and add 1 tablespoon oil. Add peppers, onions and garlic. Stirring frequently, cook until peppers are tender-crisp, 4 to 5 minutes.
Warm tortillas in another skillet, oven or microwave. Add chicken and any juices to skillet. Add chili powder, cumin, salt and pepper to taste. Stir to combine and cook for 1 to 2 minutes.
To serve, place tortillas on a plate and fill with fajita filling. Garnish with guacamole, remaining cilantro and lime wedges.