Ingredients (15 tacos):
Chicken Fajitas:
- 3 lbs boneless skinless chicken breast, cut into small pieces
- 2 sweet red bell peppers, sliced into strips
- 1 sweet yellow bell pepper, sliced into strips
- 2 and 1/2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 and 1/2 teaspoons paprika
- 3 teaspoons ground cumin
- 3 tablespoons dried oregano
- 1 tablespoon onion powder
- 1 and 1/2 tablespoons salt
- 2 and 1/2 tablespoons ground black pepper
- 3/4 cups lime juice
- Olive oil (for the pan)
- 16 corn tortillas
Spicy Red Salsa:
- 3 roma tomatoes, halved
- 2 jalapenos
- 1 can diced, fire roasted tomatoes
- 1 tablespoon cumin
- 1/2 cup fresh cilantro
- 1/4 cup lime juice
- 1 small red onion, quartered
- Salt and Pepper to taste
Guacamole:
- 5 ripe avocados
- 1/4 cup fresh cilantro
- Salt and Pepper to taste
- Lime Juice to taste (about 3 limes)
Instructions:
- Marinate the chicken in the chili powder, paprika, garlic powder, ground cumin, dried oregano, onion powder, salt, and pepper for 30 minutes or up to overnight.
- Heat olive oil over medium high in a cast iron skillet until shimmering. Add the marinated chicken, and cook for about 5 minutes. Add the sliced bell pepper (both red and yellow) to the pan and continue cooking.
- Once the chicken is cooked all the way through add the lime juice, and mix to combine.
- In a blender or food processor, combine the roma tomatoes, jalapenos, canned tomatoes, cumin, salt, black pepper, fresh cilantro, lime juice, and red onion.
- Pulse until it has reached your desired consistency and set aside.
- Mash the avocados in a bowl, and add the lime juice, cilantro, salt, and pepper. Mix and set aside.
- Heat tortillas in a dry pan over medium heat for about 30 seconds per side.
- Serve the tortillas topped with chicken, salsa, and a small spoonful of guacamole. Enjoy!
