Grilled Chicken Fajitas
|Olive oil||2 Tablespoon|
|Lime juice||1⁄4 Cup (4 tbs) (Freshly Squeezed Preferred)|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||1 Teaspoon|
|Dried oregano||1 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Skinned boneless chicken breasts||1 Pound|
|Ripe avocado||1 Medium, pared and pitted|
|Ripe tomato||1 Medium, cored seeded and chopped|
|Yellow onion||1 Small, chopped|
|Minced coriander/Flat leaf parsley||2 Tablespoon (Cilantro)|
|Canned chopped green chili||2 Tablespoon (Wash Your Hands After Handling The Chili)|
|Prepared salsa/Basic salsa||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese/Shredded cheese||2 Ounce|
|Shredded iceberg lettuce||1⁄2 Cup (8 tbs)|
|Chopped cored and seeded ripe tomato||1⁄2 Cup (8 tbs)|
Combine the oil, 2 tablespoons of the lime juice, the garlic, cumin, oregano, and pepper in a shallow nonmetallic bowl.
Add the chicken, turn to coat, then cover and refrigerate for at least 2 hours or overnight.
Mash the avocado in a small bowl with a fork.
Stir in the remaining 2 tablespoons lime juice, the tomato, onion, coriander, and chili.
Smooth a piece of plastic food wrap flat on the surface of the mixture (to keep it from darkening), then refrigerate until ready to proceed.
On a grill set 6 inches above white-hot coals cook the chicken for 5 minutes.
Meanwhile, wrap the tortillas in foil.
Turn the chicken over, lay the foil bundle on the grill with the chicken, and cook the chicken 5 minutes longer or until no longer pink on the inside.
To assemble the fajitas, cut the chicken breasts crosswise into thin slices, then layer on the tortillas along with the avocado mixture, salsa, and sour cream, dividing all equally.
Add the toppings, then roll the tortillas to enclose the filling