Chicken Fajitas with Tomato Salsa and Avocado
Yield: 4 servings
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons cilantro
- 1 scallion, diced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red-pepper flakes
- 12 ounces chicken tenders
- 4 large flour tortillas
- 1/2 avocado, cut into thin wedges
- 1 cup good-quality store-bought tomato salsa
- sour cream or plain yogurt (optional), for garnish
InstructionsIn a food processor, combine lime juice, oil, cilantro, scallion, garlic, salt, and red-pepper flakes; process until pureed. Place tenders into a bowl. Add the pureed lime mixture and stir to blend. Marinate at least 30 minutes. To cook, heat a large nonstick skillet over medium-high heat. Add the tenders, a few at a time. Quickly sear both sides until the chicken is cooked through, 2 to 3 minutes per side.
To make the fajitas, wrap the tortillas in foil and warm them in a 350 degrees F oven for 10 minutes. Separate the tortillas; place onto each a few tenders, a few slices of avocado, and a spoonful of salsa. Top with a spoonful of sour cream or plain yogurt, if desired. Roll up the tortillas and serve.