Filed Under: Chicken, Dinner, Eating Solutions, Food, Recipes

Emma Waverman and Eshun Mott’s Fajitas with Guacamole, Salsa and Fixin’s

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January 27th, 2012

Recipe by Eshun Mott and Emma Waverman

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Recipe excerpted from Whining and Dining by Eshun Mott and Emma Waverman, Copyright 2007 by Eshun Mott and Emma Waverman, excerpted by permission of Random House Canada, A Division of Random House of Canada Limited, All Rights Reserved.
Servings
Makes 4 servings
Ingredients
  • 3 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 2 tsp chopped garlic
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and freshly ground pepper
  • 1 lb skinless chicken breasts OR strip loin, cut into ¼-inch-thick strips
  • 6–8 10-inch flour tortillas
  • 1 small onion, peeled, halved and thinly sliced
  • 2 tbsp chopped red onion
  • 1 green pepper, halved, seeded and thinly sliced
  • 1 red pepper, halved, seeded and thinly sliced
  • Salsa:
  • 2 tbsp chopped red onion
  • 1 cup chopped tomato
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp chopped fresh coriander
  • salt
  • Guacamole:
  • 1 large avocado (or 2 small)
  • 2 tsp fresh lime juice
  • 1/2 tsp chopped garlic
  • salt
  • 1 cup grated cheddar or Monterey Jack cheese
  • 1/2 cup sour cream
    • Directions
  • 1.

    Combine 2 tbsp olive oil, lime juice, garlic, cumin, chili powder, and salt and pepper to taste in a medium bowl. Add chicken breasts or beef and toss to coat. Allow to marinate at room temperature while you prepare Salsa and Guacamole..

  • 2.

    For Salsa: Combine red onions, and tomato with olive oil, vinegar and coriander. Season with salt to taste. Reserve.

  • 3.

    For Guacamole: Mash avocado with lime juice and garlic; season with salt to taste. Reserve.

  • 4.

    Heat oven to 250°F. Wrap tortillas in foil and place in oven to warm.

  • 5.

    For chicken and vegetables: Heat a large frying pan over medium-high heat. Add chicken or beef; sauté for 4 minutes or until meat is slightly browned and cooked through. Remove meat from pan and cover to keep warm.

  • 6.

    Add 1 tbsp olive oil to pan. Add onions and green and red peppers; sauté for 5 minutes or until vegetables have softened and are slightly browned, scraping the bottom of the pan to incorporate any caramelized chicken or beef juices. Season with salt and pepper to taste.

  • 7.

    Place chicken, vegetables, guacamole, salsa, grated cheese and sour cream in the centres of the warm tortillas. Roll them up and eat.

    • Emma Waverman and Eshun Mott’s Fajitas with Guacamole, Salsa and Fixin’s
    Photography from Whining and Dining by Eshun Mott and Emma Waverman, Copyright 2007 by Eshun Mott and Emma Waverman, excerpted by permission of Random House Canada, A Division of Random House of Canada Limited, All Rights Reserved.
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