| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Oil |
| 2 |
|
Chicken breasts |
|
pn |
Chili powder |
|
pn |
Cumin |
|
pn |
Oregano |
|
pn |
Salt |
|
pn |
Pepper |
| 1 |
ts |
Garlic; minced |
| 1/4 |
|
Red onion |
| 1/2 |
|
Sweet pepper |
|
dr |
Tabasco sauce |
| 2 |
ts |
Lemon juice |
| 2 |
|
Flour tortillas |
|
|
Sour cream |
|
|
Salsa |
| 1 |
|
Avocado |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Garlic; minced |
|
ds |
Worcestershire sauce |
|
pn |
Cayenne |
INSTRUCTIONS
GUACAMOLE
Although this is a one-serving recipe, quantities can be increased. Do not
multiply spice quantities - use your taste to get the desired flavours.
Chicken breasts should be skinned and de-boned and cut into strips. The
pinches of spices should be generous although taste is the guage. Guacamole
:- Mash all ingredients together. Make ahead or make and let stand while
preparing fajitas. 1. Heat oil in skillet over medium heat. Add chicken to
skillet and sprinkle seasonings. Stir fry for 4 minutes until cooked and
slightly golden brown. Set aside and keep warm. Save 1/2 the chicken for
later in the week. 2. Slice the vegetables and add to the skillet with the
garlic. Stir fry 3 minutes until tender. 3. Return half the chicken to the
skillet. Combine a drop of tabasco and lemon juice and drizzle over the
chicken. Heat through. 4. Microwave tortillas on high for 1 minute. Spoon
fajita mixture onto tortilla, roll up and serve garnished with sour cream,
salsa and guacamole.
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