Tonight was Fajita Night! I sliced and sauteed 3/4 of a red onion and 2 green peppers in 2 Tbsp. olive oil over Medium heat. When softened, I added 3 cups of cubed, pre-cooked chicken, 1 package of taco seasoning and 1/4 cup of water, and simmered for 10-15 minutes (till the chicken was warmed through). We served them on Garlic Pesto Wraps with organic salsa, mixed greens, sour cream, and my guacamole. Great, quick meal for week night company!
Ingredients for Guacamole:
2 Haas avocados, peeled and pitted
1 Roma tomato, diced
1/4 onion, finely chopped (reserved from fajita veggies)
2 cloves garlic, minced
1 Tbsp. dried cilantro (3 Tbsp. if using fresh)
1 Tbsp. diced jalapeno peppers (find these in the same aisle as pickles in the grocery store)
1 tsp. sugar
sea salt and cracked pepper to taste
Combine and mash to desired texture. If you like chunky guac, dice the avocado and just stir the ingredients together. If you like it smooth, use a food processor. Either way, enjoy!
Buen provecho! (That’s Bon Appetit in Spanish!)