Fajitas are one of my all time favourites. Simple to make, healthy, delicious and super customizable. What more can you ask for? How about a super simple, extremely tasty way to prepare a quick, healthy, fresh fajita.
The recipe below is my idea of a perfect fajita. Its really all about the marinade and... the avocado spread, as its jam packed full of healthy fats and with its smooth creamy texture, you'll likely not miss the sour cream or cheese. Of course, you can substitute beef for chicken, or add your favourite vegetables here.
If you're down for some ultra flavorful, caramelized onions on your fajita, get them started about 45 minutes ahead of time. I actually start caramelizing my onions when I put the meat in the refrigerator to marinate. A nice low heat will prevent burning, and give you super tender, sweet, caramelized onions.
The recipe as written will give you 2 fajitas per serving. I would probably opt to serve 1 fajita per person but add a bit of sour cream and cheddar cheese. You could then serve it with a nice crisp garden salad or baked brown rice. Its your call of course.
Calories: 485 (per 2 fajitas)
2 small boneless skinless chicken breasts
2 tbsp olive oil
2 tbsp lime juice
1 clove garlic, crushed
1 large onion
1/2 tsp paprika
1/2 tsp cumin
1-2 tsp chili paste (or 1/2 tsp chili powder)
1/2 tsp dried basil
1/8 tsp cayenne
1 avocado, pited
2 bell peppers, any variety
(4) 6" whole grain tortillas
salt and pepper
- In a medium sized bowl combine 1 tbsp olive oil, 1 tbsp lime juice, all of the spices, the garlic and a pinch of salt and black pepper. Thinly slice the chicken breasts and place them into the marinade. Refrigerate for 1 hour or until needed (maximum overnight).
- Pre-heat a sauté pan or Dutch oven over medium heat. Thinly slice the onion and place into the hot pan with 1/2 tbsp of olive oil. Add a pinch of salt and allow the onions to cook until translucent, about 20 minutes.
- Pre-heat a grill pan to medium-high heat. Add the chicken and allow to sear for about 2 minutes per side or until done. Meanwhile slice the peppers into 1/4 inch thick strips and set aside. Once the chicken is done remove it from the pan and cover with foil. Add the peppers and remaining 1/2 tbsp of olive oil. Allow the peppers to cook for 3-5 minutes or until desired doneness.
- Pour the remaining lime juice into a small bowl. Add the peeled and pitted avocado to the bowl. Mash the avocado into the lime juice with a fork until desired smootness. Add a pinch of salt, pepper and cayenne. Mix well and set aside.
- Remove the peppers from the pan and set aside. Add the onions to the pan. Add a tsp of water to the hot pan and place 2 tortillas over top. Let the tortillas warm for about 30 seconds per side. Remove from the pan and set aside. Repeat the previous step with the remaining 2 tortillas. Remove the onions from the pan and set aside.
- Arrange all of the ingredients on a platter and serve.