Chicken Fajitas With Smooth Guacamole Dip
Choose whole-wheat tortillas to boost your fibre.
To make a vegetarian version of this recipe, substitute kidney beans or a vegetable-based meat substitute for the chicken.
Preparation Time: 10 minutes
Cooking Time: 10 to 15 minutes
4 skinless boneless chicken breast halves
125 ml (1/2 cup) lime juice
50 ml (1/4 cup) olive oil
30 ml (2 tbsp) chili powder
5 ml (1 tsp) garlic powder
1 ml (1/4 tsp) cayenne pepper
Salt and pepper, to taste
12 large corn flour tortillas
1 red onion, minced
1 green bell pepper, trimmed and minced
1 can (284 ml/10 oz) corn niblets, drained
Grated cheddar cheese
Guacamole (recipe follows)
What they can do: In an ovenproof dish, marinate chicken breasts in lime juice and olive oil for 2 hours in refrigerator.
What they can do: Meanwhile, in a large bag, combine chili, garlic powder, cayenne, salt and pepper. Remove chicken breasts from dish, place in spice bag and shake well to coat chicken.
What you can do: In a skillet, cook chicken in vegetable oil over medium heat until done. Cut in strips and set aside.
What they can do: To prepare fajitas, place chicken strips on tortillas and top with onion, green bell pepper, corn niblets, salsa and cheddar cheese. Roll up tortillas and serve with guacamole.
Makes 12 fajitas.
2 ripe but firm avocados
75 ml (1/3 cup) 10 per cent (half-and-half) cream
50 ml (1/4 cup) light mayonnaise
2 ml (1/2 tsp) grated lime rind
15 ml (1 tbsp) lime juice
1 small plum (Roma) tomato, seeded and diced
1 clove garlic, minced
Dash hot pepper sauce
Salt, to taste
30 ml (2 tbsp) chopped fresh coriander or parsley (optional)
What you can do: Cut avocados in half.
What they can do: Remove pits. Using spoon, scoop out flesh of avocados and place in a bowl. Mash avocados with a potato masher until fairly smooth. Add cream, mayonnaise, lime rind and juice; mash and stir until smooth and well combined. Stir in tomato, garlic and hot pepper sauce. Season with salt. Scrape into a serving bowl and sprinkle with coriander, if using.