Sunday, May 22, 2011

Chicken Fajitas

Last week we enjoyed these chicken fajitas, and especially loved the homemade guacamole. I've had a hard time getting a good avocado in the past, but this time it was perfectly ripe. I do laugh when I read the directions and it says preparation time takes 20 minutes. I suppose I could buy pre-cut onion, peppers, tomatoes, chicken, and crushed garlic, but I try to make dinner inexpensively. So, it took me a bit longer to get the ingredients list prepped, and then perhaps it was 20 minutes to cook but definitely not 20 minutes total. This recipe got top ratings from my critics, so it will be returning to our menu.

Chicken Fajitas modified from "Allegry-free Cookbook"

3 TBSP olive oil
1 red onion, halved and sliced
1 garlic clove, crushed
2 large red bell peppers, cut into strips
2 large green peppers, cut into strips
4 tomatoes, cut into wedges
4 skinless chicken breasts, cut into strips
1/4 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp dried oregano
1 large ripe avocado
juice of 1/2 lemon
2 TBSP chopped fresh chives
salt and freshly ground black pepper
few drops Tabasco (optional)
8 tortillas


  1. To make the guacamole, scoop the flesh of the avocado into a small bowl and mash with the chives. Add the lemon juice, salt, and pepper to taste. Add a few drops of Tabasco, if desired.
  2. Heat the oil in a frying pan or wok. Add the onion, garlic, peppers, and tomatoes, and stir-fry until nearly tender, about 4 minutes. Add the chicken, and stir-fry for 2 minutes. Stir in the spices and herbs and season to taste.
  3. Meanwhile, warm the tortillas on a covered plate over a pan of simmering water or wrapped in a damp towel and warmed briefly in the microwave.
  4. To serve, divide the chicken mixture among the tortillas, top each with a spoonful of guacamole, and roll up. You can also add a spoonful of sour cream or plain yogurt, grated cheddar cheese, or shredded lettuce, if desired.

Yield: about 4 servings

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