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Wash and dry bell peppers. Seed, slice into thin strips, and transfer to a bowl.
Peel, thinly slice into half rings, and add onion to bowl with peppers. Peel and mince garlic; add ½ to bowl with vegetables and place the other ½ into a small bowl for preparing guacamole.
Halve avocado and remove pit; scoop out the flesh into bowl with garlic.
Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ to bowl with avocado and save the rest for garnishing.
Heat a skillet over medium-high heat.
Add lime juice, salt, and pepper to avocado. Mash with a fork until smooth. Set aside.
Slice chicken in half horizontally to form thin fillets, then thinly slice fillets crosswise into strips. Season with salt and pepper.
Coat bottom of skillet with oil. Add chicken strips and cook until no longer pink, 2-3 minutes per side. Transfer to a plate.
Return skillet to stove and add more oil. Add peppers, onion, and garlic from bowl. Stirring frequently, cook until peppers are tender-crisp, 4-5 minutes.
Warm tortillas in another skillet, oven, or microwave (optional).
Cut remaining ½ lime into wedges.
Add chicken and any juices to skillet. Season with chili powder, cumin, salt, and pepper. Stir to combine and cook for 1-2 minutes.
To serve, place tortillas on a plate and fill with fajita filling. Garnish with guacamole, remaining cilantro, and lime wedges. Enjoy!
Wash and dry bell peppers. Seed, slice into thin strips, and transfer to a bowl.
Peel, thinly slice into half rings, and add onion to bowl with peppers. Peel and mince garlic; add ½ to bowl with vegetables and place the other ½ into a small bowl for preparing guacamole.
Halve avocado and remove pit; scoop out the flesh into bowl with garlic.
Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ to bowl with avocado and save the rest for garnishing.
Heat a skillet over medium-high heat.
Add lime juice, salt, and pepper to avocado. Mash with a fork until smooth. Set aside.
Slice chicken in half horizontally to form thin fillets, then thinly slice fillets crosswise into strips. Season with salt and pepper.
Coat bottom of skillet with oil. Add chicken strips and cook until no longer pink, 2-3 minutes per side. Transfer to a plate.
Return skillet to stove and add more oil. Add peppers, onion, and garlic from bowl. Stirring frequently, cook until peppers are tender-crisp, 4-5 minutes.
Warm tortillas in another skillet, oven, or microwave (optional).
Cut remaining ½ lime into wedges.
Add chicken and any juices to skillet. Season with chili powder, cumin, salt, and pepper. Stir to combine and cook for 1-2 minutes.
To serve, place tortillas on a plate and fill with fajita filling. Garnish with guacamole, remaining cilantro, and lime wedges. Enjoy!