Chicken Fajitas with Guacamole

Ingredients

• 600 g Chicken breast fillet
• 5 tbsp olive oil
• 10 tbsp lime juice
• 2 tsp fajita seasoning
• 2 cloves garlic
• 3 spring onions
• 150 g grilled bell peppers (glass; drained weight)
• 2 small red onions
• 2 Avocados
• Salt
• Pepper
• 250 g Cherry Tomatoes
• 0.5 handful cilantro
• 8 mini whole wheat tortilla sheets

Instructions

1. 1.

   Pat chicken breast fillet dry and cut into about 2 cm pieces.

2. 2.

   For the marination, combine 2 tbsp oil, 8 tbsp lime juice, and fajita seasoning in a shallow dish. Peel garlic and press through a press; add to the mixture. Trim, wash, finely chop spring onions, add them, and whisk well. Place chicken in the bowl and refrigerate for about 3 hours.

3. 3.

   Drain bell peppers and slice lengthwise into strips. Peel red onions, halve, and cut into strips. Halve avocados, remove pits, and loosen flesh from shells. In a small bowl, squeeze remaining lime juice over avocado; season guacamole with salt and pepper.

4. 4.

   Heat 1 tbsp oil in a small pan. Sauté onion strips for 3 minutes over medium heat.

5. 5.

   In a large pan, heat the remaining oil. Remove chicken from the marination and sear each side for 6–8 minutes over medium heat.

6. 6.

   Meanwhile wash cherry tomatoes and halve them. Wash cilantro, pat dry, and pluck leaves.

7. 7.

   Grill mini tortillas in a grill pan for about 3 minutes on each side without added fat.

8. 8.

   Arrange sliced peppers, chicken, onion strips, and cherry tomatoes on a baking sheet; sprinkle with cilantro. Spread 2–3 tsp guacamole on each tortilla. Let children top with their preferred ingredients and fold the fajitas together.