Saturday, April 14, 2012

Chicken Fajitas, Salsa Fresca and Guacamole

Fajitas are a fun way to have dinner.  At the Grant/Ramirez abode we generally eat dinner on the couch, the bed, the computer desk or wherever there's a spot to sit down.  I's not the way newlyweds should eat, but if you saw the size of our Manhattan apartment you would totally get it. 

Thursday night Omar was going to be late getting home giving me time to leisurely make dinner without a starving man hovering over me asking, "When is dinner?" and "Can I have a snack?"  About half way through the preparation of my meal I was feeling extra special and decided we were going to eat at the table. Well, that and with my extra time, the meal kept getting more elaborate.  This turned out to be a most wonderful, unexpected, middle of the week date night!  We enjoyed a delicious meal, talked about our day, reminisced and shared stories about our past, and all because I made food that needed to be eaten at the table.  Believe me, I'm going to remember that trick!  Here are the recipes:

Chicken Fajitas

2 lb. chicken breast
1 pkg. taco seasoning
juice of 2 limes
1 TBSP canola oil
2 red bell peppers
1 large onion
1/4 cup chopped fresh cilantro
Flour tortillas

grated cheddar
sour cream
salsa fresco (recipe below)
guacamole (recipe below)

Cut Chicken into 1/2 inch strips.  Mix chicken with taco seasoning and lime juice.  Marinate for about 30 minutes. 

While chicken is marinating, cut the pepper and onions into strips about the same size as your chicken and chop the cilantro.

Heat oil in skillet on high heat.  Add chicken and cook through, about 6-7 minutes.  Add peppers and onions.  Cover and cook stirring occasionally another 5-10 minutes or until your veggies are as soft as you like them. 

Assemble your toppings and put everything out on the table.  Everyone can build their own fajitas.

Salsa Fresco

10 plum tomatoes, seeded and chopped
1 small red onion, diced small
1/4 cup fresh cilantro, chopped
juice of 2 limes
salt and pepper to taste
*1 jalapeno pepper, seeded and chopped very fine

Combine first 4 ingredients and taste.  If your tomatoes and lime are in season and ripe, you may not need any salt so always taste your salsa before adding salt.

*If you like a spicy salsa, add the jalapeno.  Omar doesn't like them, so I leave it out when I make it for him.  It doesn't add a lot of heat, just that unique jalapeno flavor.


2 ripe avocados
1 plum tomato, seeded and diced small
1/2 small red onion, diced small
1 garlic clove, very finely minced
juice of 2 limes
1/4 tsp. salt
fresh ground black pepper

Combine all ingredients in a bowl and mash with a fork.  I leave the avocado slightly chunky.

*Put the lime juice on the avocado as soon as you cut it open to keep it from browning.

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