Ingredients:
- For the Fajitas -
Vegetable oil cooking spray
1 pound chicken, boneless breasts or thighs, rinsed and dried
1 large sweet onion
3 large bell peppers (red, green, yellow, or orange; a mix of color looks nice for presentation)
2 ½ tablespoons All Natural or Key Lime Avocado Oil, divided
½ tablespoon brown sugar
1 teaspoon dried oregano
1 tablespoon sea salt, divided
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon garlic powder
¼ teaspoon or less cayenne pepper (depending on heat preference)
½ teaspoon fresh ground pepper
- For the Fajitas -
Vegetable oil cooking spray
1 pound chicken, boneless breasts or thighs, rinsed and dried
1 large sweet onion
3 large bell peppers (red, green, yellow, or orange; a mix of color looks nice for presentation)
2 ½ tablespoons All Natural or Key Lime Avocado Oil, divided
½ tablespoon brown sugar
1 teaspoon dried oregano
1 tablespoon sea salt, divided
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon garlic powder
¼ teaspoon or less cayenne pepper (depending on heat preference)
½ teaspoon fresh ground pepper
- For the Guacamole -
3 large Hass avocados, diced
1 fresh lime, juiced
2 tablespoons sweet white onion, minced
½ cup fresh tomatoes, small dice
½ tablespoon fresh jalapeño, minced
2 tablespoons fresh cilantro, diced
1 teaspoon Tabasco sauce
1 teaspoon sea salt
3 large Hass avocados, diced
1 fresh lime, juiced
2 tablespoons sweet white onion, minced
½ cup fresh tomatoes, small dice
½ tablespoon fresh jalapeño, minced
2 tablespoons fresh cilantro, diced
1 teaspoon Tabasco sauce
1 teaspoon sea salt
- For Service -
8 -12 corn tortillas, warmed
2 tablespoons fresh cilantro leaves, garnish
1 cup sour cream (on the side)
8 -12 corn tortillas, warmed
2 tablespoons fresh cilantro leaves, garnish
1 cup sour cream (on the side)
Instructions for the Fajitas:
In a small bowl, combine brown sugar, dried oregano, ½ tablespoon of sea salt, smoked paprika, ground cumin, ground coriander, garlic powder, and cayenne pepper. Coat chicken with seasoning and drizzle with 1 tablespoon Avocado Oil. With your hands, massage seasoning and oil into chicken. Let marinate for 10 minutes.
In a small bowl, combine brown sugar, dried oregano, ½ tablespoon of sea salt, smoked paprika, ground cumin, ground coriander, garlic powder, and cayenne pepper. Coat chicken with seasoning and drizzle with 1 tablespoon Avocado Oil. With your hands, massage seasoning and oil into chicken. Let marinate for 10 minutes.
Clean and pre-heat grill; spray grill with oil.
Peel onion. Cut in half lengthwise and into ¼ inch strips. Remove stem and seeds from peppers. Cut into ½ inch strips. Place into grill pan. Drizzle with remaining Avocado Oil, salt and pepper. Place on grill.
Reduce heat to medium-low. Place chicken and vegetables on the grill at the same time. Cook chicken approximately 5 to 7 minutes on each side depending on thickness, (temperature 160˚F). Occasionally stir vegetables until they are al dente, approximately 15 minutes. Remove from grill. Let chicken sit for 5 minutes before slicing into strips. In a platter mix chicken and vegetables.
Instructions for the Guacamole:
In a bowl, combine lime juice, tomatoes, onions, jalapeño, cilantro, Tabasco sauce, and salt. Gently mix in diced avocado.
In a bowl, combine lime juice, tomatoes, onions, jalapeño, cilantro, Tabasco sauce, and salt. Gently mix in diced avocado.
Instructions for Service:
Fill each tortilla with chicken and vegetables. Top with fresh guacamole and garnish with cilantro leaves. Serve with sour cream on the side. Enjoy this recipe with our 2011 Estate Lotus. Cheers!
Fill each tortilla with chicken and vegetables. Top with fresh guacamole and garnish with cilantro leaves. Serve with sour cream on the side. Enjoy this recipe with our 2011 Estate Lotus. Cheers!
PHOTO CREDIT: Orfila Vineyards & Winery
