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This is the best recipe I’ve found for chicken fajitas because it tastes like those authentic ones you get at the restaurant!  These are great along with a dollop of freshly made guacamole and NF greek yogurt.

Chicken Fajitas

(adapted from Tyler Florence)

• 1 orange, juiced
• 2 limes, juiced
• 2 tablespoons olive oil
• 2 garlic cloves, roughly chopped
• 3 chipolte chilies in adobo sauce, chopped
• 3 tablespoon roughly chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1.5-2 pounds chicken breasts, cut lengthwise if they are super thick
• 3 red bell peppers, thinly sliced (you could use lots of colors)
• 2 large onions, thinly sliced
• 1 8oz package crimini mushrooms
• Lime juice, olive oil, optional
• 12 flour tortillas, warm
• Guacamole, recipe follows

Directions

In a small, high bowl, or something similar in size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth (or just chop well). Transfer to a re-sealable plastic bag and add the chicken, seal and shake to coat. Refrigerate and marinate overnight.

Preheat your grill or ridged grill pan on high heat.

Drain the marinade from the chicken. Lightly oil the grill or grill pan. Grill the chicken over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.

While the chicken is grilling, sauté the bell peppers, mushrooms and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the pepper mixture is cooking, heat up the tortillas.

Thinly slice the chicken against the grain on a diagonal and stuff into your tortillas with the peppers and onion mixture and top with your favorites.

I could eat this stuff by the spoonful . . .

Guacamole

• 3 ripe Hass avocados
• 1-2 limes, juiced
• 1/2 small onion, chopped
• 1 small garlic clove, minced
• 1/2-1 serrano chile, chopped (keep the seeds if you want it HOT!)
• 1 big handful fresh cilantro leaves, roughly chopped
• Kosher salt and freshly ground black pepper
• sometimes I like to add cumin too

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving.