gourmet tex-mex. [chicken fajitas topped w. avocado sauce & spiced Greek yogurt]

March 22nd, 2011 by | comments

I made my roommate, Whitney, and I fajitas the other night, since I had leftover ingredients from making guacamole. My parents usually make simple fajitas with teriyaki sauce at home, which are absolutely delicious, but I wanted to find a recipe with a bit more dimension and flavor. I chose a recipe on the Food Network website for chicken fajitas topped with an avocado sauce and spiced Greek yogurt.

All of the ingredients complimented each other, from the kick of the jalepeno to the slight tartness of the lime juice to the sweetness of the honey. Grilling the flour tortillas added a delightful smokey flavor to the fajitas.

Our meal was even more delicious when paired with an ice-cold bottle of Blue Moon. :)


1/4 cup lime juice, about 2 limes

1/4 cup homemade chicken broth

1/2 cup water, room temperature

2 cloves garlic

1 jalapeno, seeded and chopped

1 tbsp. honey

Salt and pepper, to taste

1 1/2-pounds boneless skinless chicken breasts

1 red onion, sliced into 1/2-inch strips

1 red bell pepper, seeds removed, sliced into thin strips

1 orange bell pepper, seeds removed, sliced into thin strips

1 avocado, halved, seeded and peeled

1 1/2 tsp. olive oil

1/8 tsp. ground cumin

1/8 tsp. ground coriander

1/4 cup fat-free Greek Yogurt



Put the lime juice, broth, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tbsp.; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining garlic and jalepeno puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

Add the avocado and 1/2 cup water to the blender. Puree until smooth and season with salt. Set aside.

Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

Heat oil in medium skillet and cook chicken until evenly cooked and browned, about 6-8 minutes on each side. Slice chicken.

On an indoor grill or skillet, brown both sides of a flour tortilla.

To assemble the fajitas: Place some peppers, onions and chicken in a tortilla topped with the spiced yogurt and the avocado sauce.

// share //