Ingredients:
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Directions:
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. |
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