Advertisement
Recipe: Chicken Fajitas With Guacamole
Similar Categories: Chicken, Fajitas, Guacamole
Chicken Fajitas with Guacamole
1 ripe avocado
1 medium tomato, seeded, chopped, and drained
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup olive oil or cooking oil
1/4 cup snipped cilantro or parsley
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
12 ounces skinless, boneless chicken breasts
8 8-inch flour tortillas
2 cups shredded lettuce
1 cup shredded cheddar cheese (4 ounces)
1 large tomato, chopped
1/2 cup sliced pitted ripe olives
For guacamole, seed and peel avocado. In a mixing bowl
coarsely mash avocado. Add the medium tomato, onion,
the 1 tablespoon lemon juice, and salt. Cover the
surface of the guacamole with plastic wrap and chill
up to 4 hours.
For marinade, in a shallow nonmetallic dish combine
oil, cilantro or parsley, lemon peel, the 2
tablespoons lemon juice, chili powder, cumin, and
pepper. Add chicken to marinade, turning to coat.
Cover and chill about 1 hour.
Drain chicken, reserving marinade. Grill chicken on an
uncovered grill directly over medium coals for 5
minutes. Turn chicken and brush with marinade; grill
for 7 to 10 minutes more or until chicken is tender
and no longer pink. (Or, place chicken on the unheated
rack of a broiler pan. Broil 5 to 6 inches from the
heat for 10 to 12 minutes, turning and brushing with
marinade once.) Wrap flour tortillas in foil and heat
on grill or in oven during the last 5 minutes of
cooking chicken.
To serve, cut chicken into bite-sized strips. On each
tortilla, arrange chicken strips, shredded lettuce,
shredded cheese, chopped tomato, and sliced olives.
Roll up tortillas, tucking in sides. Serve with
Guacamole.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chicken, Fajitas, Guacamole
| Almond Stuffed Flounder With Creamy Tarragon | Diabetic Roasted Corn With Cumin And Lime |
