Mold Detox Friendly Gluten Free Avocado Crema Chicken Fajitas

Total time55 min

Prep time20 min

Cook time20 min

Mold Detox Friendly Gluten Free Avocado Crema Chicken Fajitas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, sliced into ½-inch strips
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 tsp ground cumin
1 tsp chili powder
Ingredient note
Dried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid chili powder, please tap it and change its rating to Red.
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
2 tbsp fresh lime juice

For the vegetables

1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1 medium yellow onion, halved and sliced into thin half-moons
½ tsp salt

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
Chef's tip
Swap 1:1; crème fraîche is richer and holds up to heat without curdling.
3 tbsp fresh lime juice
¼ cup fresh cilantro leaves
1 small jalapeño, seeded and roughly chopped (optional)
Ingredient note
The Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
½ tsp salt

For serving

8 gluten free tortillas (6-inch)
lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
In a mixing bowl, combine the chicken strips with 1 tbsp of the olive oil, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and 2 tbsp lime juice. Toss until every strip is evenly coated, then let the chicken marinate at room temperature for 15 minutes.
2
While the chicken marinates, make the avocado crema. Combine the avocados, sour cream, 3 tbsp lime juice, cilantro leaves, jalapeño (if using), and salt in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust salt, then transfer to a bowl and press a piece of plastic wrap directly onto the surface to prevent browning. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!