Sunday, April 13, 2008

Chicken Fajita's

Last night Dan made Chicken Fajitas with guacamole. He marinaded the chicken early in the day. Half of the chicken we used for this dish last night and the other half we made a stir fry tonight. It was a great dinner.

Chicken Fajitas

One package fajita Mix
2 to 3 chicken breasts
1 red pepper
1 small onion
1 jalapeño
2 scallions
1 avocado
1 small plum tomato
Jared salsa (your choice)

Marinade for Chicken

One package of Fajita mix
pour this over the chicken, cover and let marinade in the fridge a couple hours or overnight.

Cut up onions and peppers in strips, set aside.


1 small plum tomato
1 avocado
2 scallions
1 jalapeño

Put an X on bottom of the plum tomato, and blanch until skin starts to come off. Then under cold water take skin off tomato. Quarter tomato, remove seeds and hull then dice into small cubes. In a bowl, dice avocado and immediately add juice of 1/2 lime so it does not turn brown. Mash avocado but leave some small pieces like lumpy potatoes. Add diced plum tomato, scallions and jalapeño. Salt to taste. Make this just before you start the chicken, it can turn brown if made ahead.


Take chicken and fry in a cast iron skillet. Brown chicken well and add juice of 1/2 lime over chicken to de-glaze pan. Take chicken out of pan and put in to serving bowl. Add strips of onion and peppers in pan frying until tender. Place these in a serving bowl.

In warm taco shells, layer chicken, veg mix, guacamole, salsa and serve wrapped up.

No comments:


Related Posts with Thumbnails