April 28, 2011
When my friend Sawsan over at Chef in disguise posted these on her blog, I knew right then that I wanted these in ma belly. Then, I saw that her recipe was adapted from Tyler Florence. I knew I had to make them. You see, I am having a foodie affair with Tyler. My husband is fully aware of it. Is Tyler aware of it? Ummm, probably not. He's kind of a big deal. I'm sure he has many leather bound books in his library.
Chicken Fajita with Deconstructed Guacamole
I changed my recipe slightly to make enough for 4 and one for lunch :)
1 orange, juiced
2 limes, juiced
3 tablespoons olive oil
2 garlic clove, roughly chopped
1 tablespoon ketchup
3 tablespoon roughly chopped fresh cilantro (I left this out, hubby say's it's the devils weed)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
3 chicken breasts cut into strips
Salt and pepper
1 red bell pepper, thinly sliced
1 green pepper thinly sliced
1 yellow pepper thinly sliced
1 large onion, thinly sliced (I only used 1/4 of the onion as we are not big onion fans)
Lime juice, olive oil, optional
Flour tortillas, warm
Shredded sharp cheddar
Guacamole, recipe follows
In a small bowl combine all the marinade ingredients. Add the chicken and toss to coat. Refrigerate from 2 to 4 hours to allow the chicken to absorb the flavors.
Drain part of the marinade from the chicken. Grill the chicken on the grill (made mine on the stove top in a lightly oiled pan, stir occasionally until chicken is done).
Remove the chicken from the pan and add the onions, stir for 2 minutes then add the pepper and stir for 5-7 minutes. Add the chicken back and stir for 1-2 minutes.
While the peppers and onions are cooking, heat up the tortillas. Wrap the tortillas in tin foil and place them in the oven (180 C) for 5 minutes.
You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable (I used this method).
2 ripe avocados
1 lemon, juiced
1/2 small onion, chopped (Again, I used very little)
1 tomato chopped (My tomato was huge so I didn't use even half of it)
1 small garlic clove, minced
Fresh cilantro leaves, roughly chopped
Salt and pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with the lemon juice, garlic, salt and pepper using a fork, leaving them still a bit chunky. Layer the tomatoes on top of the avocados followed by the onions and parsley.
To serve spread some guacamole on the warm tortilla, add the chicken, onion and pepper, sprinkle with some shredded cheese if you like and wrap.
Adapted from Tyler Florance and inspired by Chef in disguise
Enjoy with a tall mug of Delirium tremens!
Look out Cinco de Mayo, we are getting ourselves prepared!