Chicken Fajitas with Smoked Tomato Guacamole

Ingredients

• Lime juice

  Raw

  ⅓ cup or 81g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Chicken thigh

  Broilers or fryers, meat only, cooked, fried

  1 ½ unit (yield from 1 lb ready-to-cook chicken) or 47g

• Baby Plum Tomatoes

  Tesco

  2 servings or 200g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Tortillas

  Ready-to-bake or -fry, flour, without added calcium

  8 tortilla, large or 576g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. In a large, resealable plastic bag combine 1/4 cup lime juice, 1/4 cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon of dried oregano. Include 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the chicken in the bag, press the air out of the bag, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 4 hours or overnight turning occasionally.
2. Prepare the grill for direct and indirect cooking over medium heat.
3. Lightly brush the tomatoes with oil. Cook the tomatoes over indirect medium heat with the lid closed until browned in spots, about 8 minutes. Cook the bell peppers over direct medium heat until blacken and blistered all over, 12 to 15 minutes, turning occasionally. Put the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove the peppers from the bowl, peel away and discard the charred skin and stems, scrape away the veins and seeds, cut lengthwise into thin strips, and lightly season with salt and pepper. Finely chop the tomatoes and place in a separate bowl.
4. To the bowl the tomatoes, add the avocados, jalapenoes, cilantro, lime juice, cumin, and 1/2 teaspoon salt and stir with a fork until evenly combined. Cover the surface with plastic wrap and chill until ready to use.
5. Remove the chicken from the bag and discard the marinade. Grill the chicken over direct medium heat, with the lid closed, until firm to touch and no longer pink in the middle, 8 to 10 minutes turning once. Divide the tortillas into two foil packets and warm over direct medium heat for 2 to 3 minutes turning once or twice.
6. Cut the chicken into 1/4 inch slices. Place the tortillas, chicken, peppers, and guacamole in separate serving dishes. Serve warm.

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