Festival Classic Lunch: BBQ Chicken Fajitas with Smoky Guacamole

Allergens

None

Ingredients

• 6 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 packet taco seasoning
• 8 large flour tortillas
• 3 cups shredded Monterey Jack cheese
• 2 avocados, diced
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 2 limes, juiced
• 1 jalapeno, seeds removed and minced (optional)

Instructions

1. Preheat your grill to medium heat. Brush the chicken breasts with olive oil, then sprinkle with taco seasoning, rubbing it into the meat.
2. Place the chicken on the preheated grill and cook for 6 7 minutes per side or until fully cooked and slightly charred. Remove from the grill and let rest for 5 minutes before slicing.
3. While the chicken is resting, prepare the smoky guacamole by combining the avocados, red onion, cilantro, lime juice, and jalapeno in a bowl. Mash until desired consistency is reached.
4. Assemble the fajitas by placing a slice of BBQ chicken on each tortilla, topping with a generous portion of smoky guacamole, and finishing with a sprinkle of shredded Monterey Jack cheese. Fold in half and serve immediately.

Chef’s Insight

The secret to perfect BBQ chicken is marinating it in your favorite sauce before grilling, which adds an extra layer of smoky flavor.

Notes

For added smokiness, you can marinate the chicken in a blend of smoked paprika, garlic powder, and cumin before grilling.