Sink your teeth into this… a low-fuss, high flavor version of everybody’s favorite Tex-Mex dish… FAJITAS!
You’ll love the zesty lime, garlic, and ancho chili marinade, but my real twist is the grilled avocados. Sure, you could purchase a good quality store-bought guacamole, but while the grill is going, why not toss on a couple of halved avocados, pit side down? What you’ll get is super creamy and warm avos, with a flavor only a smokin’ grill can impart. Serve, with the avocado still in their skins and a spoon to scoop out the flesh, alongside your other toppings- and get ready to enter fajita heaven.
Great for dining in on a casual Taco Tuesday- Or a fun and lively spread to serve to friends on your next Saturday night fiesta.
Lime-Marinated Grilled Chicken Fajitas with Grilled Avocado
- 1 ½ pounds chicken breasts boneless and skinless
- 2 bell peppers any color, stem removed, seeded, and cut into large pieces for the grill
- 1 red onion large, peeled and sliced across in ¾ inch rounds
- 2 ripe avocados halved and pit removed
- 1 lime
- 2 teaspoons oregano
- 1 teaspoon cumin
- 4 garlic cloves chopped or grated
- 1 tablespoon soy sauce
- 1 teaspoon chili powder I like ancho chili powder here
- 3 tablespoons olive oil plus more for grilling the vegetables
- ½ teaspoon kosher salt
- 2-3 jalapeno peppers optional
- 8-10 flour tortillas depending on size and appetites
- Sour cream, pico de gallo, Mexican hot sauce, and shredded cheese for serving
- In a large, non reactive bowl (such as glass, pyrex or ceramic- not plastic or metal), zest the lime. Squeeze in the juice, and add in the oregano, cumin, garlic, chili powder, oil, and salt. Whisk to combine.
- Add the chicken breasts turning to coat, cover the bowl and marinate in the refrigerator for at least two hours, and up to 8. When ready to cook, prepare the peppers, onions and avocados, and brush lightly with olive oil.
- Prepare your grill and heat to medium. Remove the chicken from the marinade. Cook, turning once, until cooked through. This can take anywhere from 6-12 minutes per side depending on the thickness of the breast. If you have the grill space, at the same time that the chicken is cooking, place the bell pepper pieces and onion slices on the grill (and jalapenos if using). Grill approx. 3-4 minutes per side.
- As the vegetables and chicken are done, remove to a cutting board and let rest. Now, place the avocados, cut side down, on the grill over medium-high heat. Let cook without moving until slightly charred, about 3 minutes. At the same time, place the tortillas, wrapped in foil, over very low heat on the grill, or an upper rack if you have one. Turn once, just so the tortillas are warmed through. Remove the avocado to a serving platter, or the cutting board, and wrap the tortillas in a dish towel or tortilla server.
- Slice the chicken into strips, and if the peppers are large, slice those into strips. You can serve the chicken, peppers and onions, and grilled avocado right off of the cutting board. Pass with the tortillas, and whatever toppings you prefer, such as sour cream, shredded cheese, or pico de gallo.
So nice to read this! A favorite easy weekday meal of our family, too.
Let’s see what we’ve got: bold and flavorful chicken, sweet grilled onion, juicy bell pepper, and finally, creamy avocado, wrapped in a flout tortilla. Count me in any day of the week. It’s a good reason this recipe is loved by many (including my whole family)! It’s simple and flavorful. Perfect for a quick mid week meal.
So thoughtful. I love this comment.