I love to cook.  Cleaning up?  Not so much.  So when the weather permits, I love to grill and these chicken fajitas are one of my favorite warm weather dishes.  It's a great company dish too since you can have all of the elements ready (don't cut the avocado too much in advance!) and just grill the chicken at the last minute.  Set everything out as a buffet and let guests build their own fajitas.  You can substitute steak for the chicken and my choice cut for this is skirt steak.  Cut it in 4 or 5 inch lengths, marinate, grill and cut on the bias.


For the Marinade:

1/2 cup vegetable oil
1/3 cup red wine vinegar
1/3 cup lime juice
1/4 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin

6 skinned and boned chicken breast halves
12 warm flour tortillas
Sliced avocado
Sour Cream
Red and green pepper strips and sliced onion, sautéed

  1. Mix marinade ingredients in a shallow non-metal container.  Add chicken, turning to coat each side.  Refrigerate, covered, 4 hours or longer, turning occasionally.
  2. Remove chicken from marinade and grill until cooked through. Slice chicken into thin slices.
  3. Serve with remaining ingredients

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