Mexican Chicken Fajitas & Guacamole Dip

Fajitas are famous in Mexican cuisine. It is a Spanish word which refers to grilled meat served on tortillas. The boneless meat is cut into strips and then seasoned for marinating. It is later grilled on a grill pan along with colorful veggies which get rolled in a tortilla layered with tomato salsa and a dip called Guacamole. The recipe for the endlessly inspiring Guacamole is also shared below.

Yes, it's classically Mexican  I borrowed an Indian-style idea and then paired up the flavors that I knew my taste buds would love; Bell peppers for the sweet and less pungent flavor, sun-dried tomatoes for a hearty and undertone alarm and Chicken for a nice smoky and spicy kick. While it may seem a bizarre Mediterranean fusion dish, the point is that it just turned out damned good! Try it and you'll taste what I mean.

And the Guacamole dip - (made up of avocados) is basically a dip which when paired with some fresh tomato salsa packed in a roll with seasoned chicken  showcases the best flavors and textures in one healthy meal.

Chicken Fajita

INGREDIENTS:

For the chicken filling:

400 gm Boneless chicken thighs / breast cut into long strips

You need to grind:

 Cilantro – 1/4 cup roughly chopped
 Garlic – 4 large cloves, roughly chopped
 Lime / lemon juice – 2 tsp
 Chilly powder – 1/2 tsp
 Pepper powder – 1/2 tsp
 Cumin powder – 1/2 tsp
  Salt – To taste

Coarsely grind ingredients numbered 2 in a blender / food processor.

Marinate the chicken pieces with this ground mixture. Keep in the refrigerator for at least 2 hours.

Other ingredients:

1/2 Green bell pepper sliced
1/2 Red bell pepper sliced
1/2 cup Sun dried tomatoes
1/2 Onion sliced
Salt to taste
1/2 tsp Pepper powder
1-2 tbspVegetable oil

To serve:

5 Tortillas
1/2 cup Guacamole (recipe below)
1/2 cup Mexican tomato salsa (finely chopped tomato, parsley, cumin powder, salt finely chopped green chilli, lemon juice)
1/2 cup Sour cream
1/2 cup shredded cheese

Tomato Salsa

HOW TO MAKE:

1)  Heat 1 tbsp oil in a wide pan at medium-high heat. Add the sliced bell peppers, onion, season with salt and pepper powder and stir-fry for 4 – 5 minutes until they are browned along the edges. They should be half-cooked but still crunchy. Transfer to a plate.
 

2) In the same pan, heat 1 more tbsp oil. Add the chicken strips and fry at medium heat until browned on both sides, about 6 – 8 minutes.

3) Add the bell peppers and onion. Stir-fry everything for a minute.

4) Arrange the chicken fajitas immediately on warm tortillas and add all the toppings.

5) Fold the tortilla into a pocket by bringing the bottom up first and then folding over each side. Warm them in a microwave and serve them hot.

INGREDIENTS FOR THE GUACAMOLE:

2 ripe avocados

1/2 teaspoon salt

1 Tbsp lime juice

1/4 cup  thinly sliced green onion or onion

1-2 chillies minced

2 tbsp coriander leavesfinely chopped

A dash of black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

 

HOW TO MAKE:

 

1) Cut the avocados in half. Remove seed. Scoop out avocado from the peel.

2) Put in a mixing bowl. Using a fork, roughly mash the avocado until chunky.

3) Sprinkle with salt and lime. Add the chopped onion, cilantro, black pepper, and chilies.

4) You can refrigerate it until you serve. Add the chopped tomatoes when serving or when wrapping it in the tortilla.

Guacamole