Citrus Fajitas and Guacamole

I’m finding less and less time to cook as the pressures of grad school build up, so this quick and easy fajitas dish has become one of my staple mid-week meals. You can do a majority of the prep work the night before, just make sure to store the marinated chicken and the pre-sliced peppers and onions in airtight baggies. And while you can’t beat super fresh guacamole, if you do want to make it the night before just store the guac in a bowl and secure the plastic wrap so that it is touching the dip.

Shopping List

For the fajitas:

• 4 chicken breasts (or 2 per person), sliced into strips
• ¼ cup olive oil for the marinade, plus 2 Tablespoons for sauteéing
• Cilantro
• 1 teaspoon cumin
• 1 large lime
• 1 red bell pepper
• 1 green bell pepper
• 1 large Spanish onion
• Corn or flour tortillas
• Salt & pepper to taste

For the guacamole:

• 4 large Hass avocados
• 1 tomato
• Cilantro
• 1 Tablespoon orange juice
• 2 Tablespoons of packaged guacamole seasoning (a dry blend of salt, onion powder, parsley, and red and jalapeno peppers)

Recipe

In a large plastic bag, combine the chicken strips, olive oil, handful of chopped cilantro, 1 teaspoon cumin, ¼ cup of fresh lime juice, and a pinch of salt and pepper. Allow the chicken to marinate for up to 24 hours.

Slice the peppers and the onions.

Place a large skillet over medium heat and add 2 Tablespoons of olive oil.

Sauteé the sliced peppers and onions in the olive oil until the onions become translucent. Turn off the heat and set the pan aside.

In a separate pan, cook the marinated chicken strips and then add them to the peppers and onions.

Heat the tortillas directly over the stove, turning them once to warm each side.

Fill the warmed tortillas with the chicken, pepper and onion mixture and garnish with lime and a dollop of guacamole (recipe below).

Begin by slicing each of the avocados in half. Remove and set aside the pits.

Scoop the avocado into a large bowl and immediately add 1 Tablespoon of orange juice (the citrus will delay any browning).

Chop the tomato and a handful of cilantro and add them to the bowl along with the seasonings.

Use a large fork to break down the avocado until it reaches your desired consistency.

Serve with chips or veggies (if you aren’t having the guac right away, cover it tightly with plastic wrap and refrigerate until serving).