Categories: chicken, main dish, mexican, spring, summer

Ingredients

• 1 ripe avocado, cut into chunks and tossed in 1 teaspoon of lime juice
• Salsa
• Sour cream
• Fresh ciliantro, chopped
• 4 teaspoons ground cumin
• 4 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 boneless, skinless chicken breasts, cut in half
• 1 small red or yellow pepper, sliced
• 1 onion, sliced
• 2 teaspoons olive oil
• 4 8-inch flour tortillas

Directions

1. Place your toppings (avocado, salsa, sour cream and cilantro leaves) in separate bowls and set them on your table.
2. Next, make the rub. Combine the cumin, chili powder, oregano, and salt in a shallow bowl. Lightly rub the spices into the chicken with your fingertips until the meat is coated on all sides. Heat your grill to medium. Grill the chicken on both sides, just until cooked through, about 8 minutes. Remove from the heat, slice thinly, and set it on a platter.
3. While the chicken is cooking, toss the pepper and onion in the olive oil. Set them on the grill, using a vegetable screen, if desired, and cook for 5 to 8 minutes, turning once. Remove from the heat and set on the platter with the chicken.

4. Place the tortillas on the grill for 5 to 7 seconds on each side, turning with tongs, until hot. Set out the grilled chicken, pepper, and onion with the toppings and tortillas. Let guests assemble and roll their own fajitas. Serves 4 to 6.

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