“Mouthwatering Paleo Tex-Mex Chicken Fajitas with Guacamole and Fresh Mango Salsa”

Allergens

None

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 large red bell pepper, sliced into thin strips
• 1 large green bell pepper, sliced into thin strips
• 1 medium white onion, sliced into thin rings
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving Guacamole:
• 3 ripe avocados, pitted and chopped
• 1/4 cup red onion, finely diced
• 2 tbsp fresh lime juice
• Salt and pepper, to taste Mango Salsa:
• 2 ripe mangoes, peeled, pitted, and diced
• 1/2 small red onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the chicken, bell peppers, onion, garlic, olive oil, cumin, paprika, chili powder, salt, and pepper. Mix well to coat the chicken and vegetables evenly with the spices. Let marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium high heat. Grill the chicken and vegetables until cooked through and slightly charred, about 8 10 minutes per side for the chicken. Remove from heat and let rest for a few minutes before slicing.
3. In a separate bowl, mash the avocados with a fork or pastry cutter. Stir in the red onion, lime juice, salt, and pepper to taste. Set aside.
4. In another bowl, combine the mangoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper to taste. Mix well and set aside.
5. Warm the fajita tortillas on the grill or in a dry pan for about 30 seconds per side. Assemble the fajitas by layering sliced chicken, bell peppers, and onions, followed by guacamole and mango salsa. Garnish with cilantro leaves and serve with lime wedges.

Chef’s Insight

To add a smoky flavor to the dish, use chipotle chili powder instead of regular chili powder.

Notes

Make sure to use ripe, but firm avocados for the guacamole to ensure it holds its shape when scooped.