Pescatarian Paleo Chicken Fajitas
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Learn more →Ingredients
4 servings
For the marinade and chicken
- 1 ½ lb boneless, skinless chicken breasts, sliced into ¼-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp avocado oil, divided
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
For the vegetables
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 1 medium yellow onion, halved and sliced into ¼-inch half-rings
For serving
- 8 large butter lettuce leaves, for wrapping
- 1 avocado, sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges
Instructions
- 1
In a large mixing bowl, whisk together 2 tablespoons of the avocado oil, the lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined. Add the chicken strips and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
Heat a large (12-inch) cast iron skillet or heavy skillet over high heat until very hot, about 2 minutes. Add the remaining 1 tablespoon avocado oil and swirl to coat. Add the bell peppers and onion in a single layer and cook, stirring only once or twice, until the edges are charred and the vegetables are just tender, 5–6 minutes. Transfer the vegetables to a bowl and set aside.
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