Grilled Chicken Fajita Tacos with Smoky Avocado Crema

Allergens

Dairy (in Smoky Avocado Crema)

Ingredients

• 8 small flour tortillas
• 1 lb boneless, skinless chicken breasts
• 1 large bell pepper (any color)
• 1 large onion
• 2 tbsp olive oil
• Salt and pepper, to taste For the Smoky Avocado Crema:
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1 clove garlic
• Salt and pepper, to taste

Instructions

1. In a blender or food processor, combine the avocado, sour cream, lime juice, smoked paprika, garlic, salt, and pepper. Blend until smooth and set aside.
2. Slice the chicken into thin strips, then slice the bell pepper and onion into thin strips as well. Season both with salt and pepper.
3. Preheat a grill or grill pan over medium high heat. Add olive oil to the grill, allowing it to coat the surface slightly.
4. Grill the chicken until cooked through, about 5 minutes per side. Remove from heat and let rest for a few minutes.
5. In the same grill or grill pan, cook the bell pepper and onion strips for 3 4 minutes, until tender with charred marks.
6. Assemble the tacos by placing a layer of chicken, then bell pepper and onion strips, onto each tortilla. Drizzle generously with smoky avocado crema and serve immediately.

Chef’s Insight

To add more heat, sprinkle a pinch of chili powder or cayenne pepper over the chicken before grilling.

Notes

This dish is best served immediately for the freshest flavor.