Yield- 1 dozen
12 pieces of soft corn flour tortillas – 10 cm in diameter (warmed and softened in the oven for 30 seconds)
2 ounces (60 grams) red pepper sliced into thin strips
2 ounces (60 grams) yellow pepper sliced into thin strips
2 ounces (60 grams) of small diced red onion
1 ½ ounces (45ml) extra virgin olive oil
1 clove of garlic, minced fine
1 ¾ cups (350 grams) of fresh chicken thigh meat- diced into 4cm pieces
Zest from ½ lime
Juice from ½ lime
1 tablespoon (14ml) Tabasco sauce
1 teaspoon (5 grams) ground cumin
1 teaspoon (5 grams) ground coriander
Salt and pepper to taste
1 ounce (30 grams) chopped fresh cilantro
3 ounces (90 grams) of shredded white cheddar cheese
Preheat a large heavy bottom skillet or cast iron pan over medium high heat on the stove-top. Add the half olive oil, mixed peppers and onions and sauté for 5 minutes. Remove the cooked vegetables from the pan. Place the skillet back onto the stove-top and add the remaining half of the olive oil with the diced chicken, cook for 5 minutes. Add the chopped garlic, Tabasco sauce, spices, lime juice and lime zest and continue to cook until the chicken is cooked through- approx. 5-7 more minutes. Turn the heat off and place the cooked vegetables with the cooked spiced chicken. Season with salt and pepper and add the fresh cilantro.
Place equal amounts of the cooked fajita mixture on top of each warmed tortilla and top with shredded cheddar cheese. Serve with a dollop of guacamole and sour cream, and serve while still warm.
Option- Substitute some of the peppers with green zucchini slices and replace the chicken with turkey or beef steak.
Yield- 4 servings
2 ripe avocados- peeled and pitted
1 small onion, minced
1 garlic clove, minced
juice from 1 fresh lime juice
pinch of ground cumin
1 ½ teaspoon (8ml) Tabasco sauce
1 ounce (30 grams) chopped fresh coriander
Mash the fresh avocado with the minced onion, garlic, lime juice, cumin and Tabasco sauce. Add the fresh cilantro and season with salt and pepper. Serve immediately.