Red Meat Allergy Friendly Gluten Free Avocado Crema Chicken Fajitas
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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
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 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
- 3 tbsp fresh lime juice
- ¼ cup fresh cilantro leaves
- 1 small jalapeño, seeded and roughly chopped (optional)
- 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.
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