Chicken Fajita with Avocado

Ingredients

• 0.5 iceberg lettuce
• 1 Red Onion
• 0.5 chili pepper
• 2 limes
• 2 Tomatoes
• 1 red bell pepper
• 2 Avocados
• 0.5 handful cilantro leaves
• 6 tbsp Olive oil
• Salt
• Pepper
• 0.25 tsp chili powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 chicken breast fillets (≈140 g each)
• 4 wheat tortillas

Instructions

1. 1.

   Wash the iceberg lettuce, dry and cut into strips. Peel and finely dice the onion. Slice the chili pepper lengthwise (with gloves if desired), remove white membranes and seeds, and dice the flesh. Squeeze the limes. Wash the tomatoes, trim stems, and dice. Wash the bell pepper, halve, remove seeds and membranes, and cut into large cubes. Halve the avocados, remove pits, peel, dice, and mix immediately with lime juice. Rinse cilantro, dry shake, and finely chop.

2. 2.

   Mix onion cubes, chili, tomatoes, bell pepper cubes, avocado, and cilantro; drizzle with 4 tbsp oil. Season with salt and pepper.

3. 3.

   Whisk remaining oil with chili powder, ground coriander, and cumin; season with salt and pepper.

4. 4.

   Heat a grill. Wash and pat chicken fillets dry. Slice lengthwise, skewer on skewers. Brush with seasoned oil and grill for about 8 minutes per side over high heat.

5. 5.

   Lay tortillas on plates, spread salad, add avocado-tomato mix, and place one chicken skewer on top of each tortilla.

6. 6.

   Serve with lime wedges as desired.