Chicken Fajitas with Guacamole and Salsa Dip

After browsing the interwebs for recipes, Royal Chef finally decided on Chicken Fajitas with Salsa and Guacamole and Lemon Cheesecake.

We prepared the cheesecake first, marinated the chicken, then prepared the dips. After the dips are done, then we started to grill the chicken, onions, and pepper. Last to go in the pan is the wrap.

Note: Text post is quite long as there’s so much stuff to do. Especially chopping and mincing the onions, tomatoes and avocado. But it was all well worth it. It took us about 2 hours to cook everything, and by that time, the cheesecake was ready, too.

Ingredients for Chicken Fajitas:

1/3 cup coarsely chopped fresh cilantro
2 medium garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin Juice of 1 medium lime
3 tablespoons olive or vegetable oil
2 pcs boneless, skinless chicken breast halves
salt
Freshly ground black pepper

8 (6-inch) tortillas (corn or flour)
1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
1 medium red onion, halved and sliced into 1/2-inch pieces

Procedure:

  1. Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a big glass bowl and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes.
  2. Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients. Set the grill pan aside.
  3. Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
  4. Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
  5. Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).

Preparing the marinade for the chicken.

Grilling the chicken, 10 minutes each side on medium heat.

Let chicken cool down and cut into strips.

Grilling the onions and pepper.

 

Ingredients for Guacamole:

2 large avocados (makes one bowl)
2 medium tomatoes, finely chopped
1/4 cup finely chopped cilantro
1 to 2 medium chilies, seeded and minced
1/4 cup freshly squeezed lime juice 1 tablespoon salt

Procedure:

  1. Halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl. Mash with the back of a large fork or a potato masher to make a chunky paste.
  2. Add the remaining ingredients and stir to combine. Taste, adjust the seasoning as needed.

Pitting the avocado. 

Holy Moley, Guacamole!


Ingredients for Salsa:

3/4 cup white onion, minced (about 1/2 medium onion)
1 1/2 cups tomatoes, seeded and finely chopped (about 2 tomatoes)
1 tablespoon chilies, stemmed, seeded, and minced (about 2 medium chiles)
1/4 cup minced fresh cilantro
2 tablespoons freshly squeezed lime juice (from 1 small lime)

Procedure:

Combine ingredients in a medium nonreactive bowl and season well with salt. Add more lime juice as desired.

Salsa time! 

After preparing everything, I felt like it’s quite tedious to make the marinade, chopping the tomatoes and onions although I was just there taking photos while Royal Chef slaves away. But it was worth it in the end.

After our meal, I searched the internet for photos of fajitas and told Royal Chef:

Me: We should have put more stuff in our fajitas, Chef. Look at theirs fajitas, it’s packed so full it’s almost bursting.

Royal Chef: Hey, but at least we get to eat six of them rather than just one!

Yes, it’s like eating Mexican Spring Rolls.

Some helpful recipes for chicken fajitas, guacamole, and salsa from chow.com.

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3 thoughts on “Chicken Fajitas with Guacamole and Salsa Dip

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