cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 620 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 avocados
  • 1 lb chicken breasts, boneless skinless
  • 1 small bunch cilantro
  • 4 cloves garlic
  • 2 limes
  • 2 red bell peppers
  • 1 medium red onion
  • 8 small flour tortillas
  • 2 yellow bell peppers
  • black pepper
  • chili powder
  • cumin, ground
  • salt
  • virgin coconut oil

Instructions

  1. Wash and dry bell peppers. Seed, slice into thin strips, and transfer to a bowl.
    • 2 red bell peppers
    • 2 yellow bell peppers
  2. Peel, thinly slice into half rings, and add onion to bowl with peppers. Peel and mince garlic; add ½ to bowl with vegetables and place the other ½ into a medium bowl for preparing guacamole.
    • 1 medium red onion
    • 4 cloves garlic
  3. Halve avocados and remove pit; scoop out the flesh into bowl with garlic.
    • 2 avocados
  4. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ to bowl with avocado and save the rest for garnishing.
    • 1 small bunch cilantro
  5. Heat a skillet over medium-high heat.
  6. Add lime juice, salt, and pepper to avocado. Mash with a fork until smooth. Set aside.
    • juice of 1 lime
    • ½ tsp salt
    • ¼ tsp black pepper
  7. Slice chicken in half horizontally to form thin fillets, then thinly slice fillets crosswise into strips. Season with salt and pepper.
    • 1 lb chicken breasts, boneless skinless
    • ¼ tsp salt
    • ¼ tsp black pepper
  8. Coat bottom of skillet with oil. Add chicken strips and cook until no longer pink, 2-3 minutes per side. Transfer to a plate.
    • 1 tbsp virgin coconut oil
  9. Return skillet to stove and add more oil. Add peppers, onion, and garlic from bowl. Stirring frequently, cook until peppers are tender-crisp, 4-5 minutes.
    • 2 tbsp virgin coconut oil
  10. Warm tortillas in another skillet, oven, or microwave (optional).
    • 8 small flour tortillas
  11. Cut remaining ½ lime into wedges.
  12. Add chicken and any juices to skillet. Season with chili powder, cumin, salt, and pepper. Stir to combine and cook for 1-2 minutes.
    • 1 tsp chili powder
    • 1 tsp cumin
    • ½ tsp salt
    • ¼ tsp black pepper
  13. To serve, place tortillas on a plate and fill with fajita filling. Garnish with guacamole, remaining cilantro, and lime wedges. Enjoy!
Comments
NoshwithNancy
Ambassador [Associate]
Ambassador [Associate]

OMGosh @Sincerely-Food-Chef, those look so good to me!!! ❤️

 

Nutrition per Serving

Calories
620
Fat
33g
Net Carbs
40g
Protein
34g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • stainless steel or cast iron skillet
  • stirring spoon
  • tongs