Chicken Fajitas with Salsa Verde and Avocado
Chicken Fajitas topped with salsa verde.
Equipment
- Food processor
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup sliced onion
- 2 cups mixed bell peppers
- 2 boneless, skinless chicken breasts
- 2 tsp. each chili powder, oregano, garlic powder, onion powder, cumin, and paprika
- ¼ tsp. each black pepper and kosher salt
- 8 small flour tortillas
- 1 sliced avocado
- 1 cup sour cream
For the Salsa Verde:
- 4 chopped tomatillos
- 1 sliced jalapeno
- 2 tbsp. chopped red onion
- ¼ cup cilantro
- 2 cloves chopped garlic
- 1 tsp. honey
- ¼ tsp. each kosher salt and black pepper
- juice of one lime
Instructions
- Begin by making the Salsa Verde: Process all the ingredients in the food processor until a thick mixture is formed. Set aside.
- Next, in a large skillet over medium heat, cook the peppers and onions in a tablespoon of the oil. Cook them until they're crisp tender, about ten minutes. Remove them from the skillet and set aside. Cover to keep warm.
- Meanwhile, cut each breast horizontally into three pieces. Pound each piece until they are evenly thin.
- Mix all the spices together and coat both sides of the chicken in the spices.
- Reheat your skillet to medium heat, and add the rest of the oil. Cook the chicken on both sides, until it's cooked through. Cut the cooked chicken into half inch pieces and set aside. Cover and keep warm.
- Heat a cast iron skillet on high heat. Toast each tortilla on both sides.
- Fill your fajitas with chicken, onions, peppers, salsa verde, sour cream, and avocado.
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