Name: Erickson Chicken Skillet Fajitas with Fresh Guacamole
Yield: 10 tortillas; servings not stated
Ingredients: Fajita Ingredients; 2 pasture-raised chicken breasts; 2 tablespoons homemade fajita seasoning, or a preferred store-bought blend; 2–3 red and/or yellow bell peppers, sliced; 1/2 red onion, sliced, optional; 2 tablespoons olive oil total; 10 flour or corn tortillas; Cotija cheese, as desired; 2 limes; Fresh Guacamole; 3 ripe Hass avocados; 1/4 cup diced red or white onion; 2 tablespoons fresh lime juice; 1/2 teaspoon sea salt, plus more to taste; 1/4 cup chopped cilantro; Optional: seeded jalapeño and diced Roma tomato

Directions

Slice the chicken and season it with the fajita seasoning. Heat 1 tablespoon olive oil in a hot carbon-steel or cast-iron skillet. Cook the peppers and optional onion first until they reach the texture you like, then remove them. Leave the skillet un-wiped so the flavor stays in the pan.
Add the remaining olive oil as needed and cook the chicken until browned and the thickest pieces reach 165°F. Return the vegetables near the end and toss everything together. Warm the tortillas and serve with Cotija, lime and fresh guacamole.
For the guacamole, mash the avocados slightly chunky, then fold in onion, lime juice, salt and cilantro. Add jalapeño or Roma tomato if desired and serve promptly.

Equipment

Carbon-steel or cast-iron skillet

Food safety & storage

Cook chicken until the thickest pieces reach 165°F. Serve fresh guacamole promptly.

Erickson Chicken Skillet Fajitas with Fresh Guacamole

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.