Dairy-Free Chicken Fajitas with Coconut Yogurt Crema

Instructions

1. 1Slice the about 680 g chicken breasts into 0.635 cm wide strips. Slice the 1 red, 1 yellow, and 1 green bell pepper into 0.635 cm wide strips. Slice the 1 large onion into 0.635 cm wide strips. Finely chop the 1/4 cup cilantro. Slice the 1 avocado.
2. 2In a medium bowl, combine the sliced about 680 g chicken strips with the 2 tbsp fajita seasoning. Toss until the chicken is evenly coated.
3. 3Heat the 2 tbsp olive oil in a large 30.48 cm skillet over medium-high heat, 204.4°C (200°C). Add the seasoned chicken strips to the hot skillet and stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C; the chicken should appear opaque throughout. Remove the cooked chicken from the skillet and set it aside in a clean bowl.
4. 4Add the sliced 1 red, 1 yellow, and 1 green bell pepper and the sliced 1 large onion to the same large 30.48 cm skillet. Stir-fry over medium-high heat for 6-8 minutes, or until the vegetables are tender-crisp, slightly softened, and have become vibrant in color.
5. 5While the vegetables cook, prepare the coconut yogurt crema: In a small bowl, mix the 1 cup coconut yogurt with the 1 tbsp lime juice and the 1/4 cup chopped cilantro until well combined. Warm the 8 tortillas by heating them one at a time in a dry skillet over medium heat for 15-30 seconds per side, until they are pliable.
6. 6Return the cooked about 680 g chicken strips to the large 30.48 cm skillet with the cooked bell peppers and onion. Stir everything together for 1 minute to heat through completely. Serve the chicken and vegetable mixture immediately in the warm 8 tortillas, topped with the prepared coconut yogurt crema and the sliced 1 avocado.

Related Guides