Paleo Avocado Crema Chicken Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
For the peppers and onions
- 3 medium bell peppers (mixed colors), thinly sliced
- 1 large yellow onion, thinly sliced
- ½ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 small garlic clove, roughly chopped
- ¼ tsp salt
- 2 tbsp water
For the pico de gallo
- 4 medium roma tomatoes, seeded and finely diced
- ½ medium white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 medium flour tortillas
Chef's tipWarm briefly before folding to improve flexibility. - lime wedges (optional)
Instructions
- 1
In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Add the chicken thighs and 1 tbsp of the olive oil, toss to coat evenly, then drizzle over 1 tbsp lime juice and toss again. Let the chicken marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, make the pico de gallo. In a medium bowl, combine the diced Roma tomatoes, white onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt. Stir to combine and set aside at room temperature to let the flavors develop.
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