Perfect Chicken Fajitas

Chicken Fajitas

Ingredients
1½ to 1¾ pounds chicken fajita strips

¼ cup avocado oil plus 6 tbsps

3 cloves garlic, minced

1 tablespoon lime zest, from 2 limes

1 teaspoon cumin

¾ teaspoon oregano

¾ teaspoon chili powder

½ teaspoon smoked paprika

1 teaspoon sea salt

8-12 Siete cassava flour tortillas

1 large red onion, sliced

2 bell peppers (red, orange, or green), sliced

¼ teaspoon salt

½ tsp coconut sugar

Instructions
1. Place the chicken, ¼ cup avocado oil, garlic, lime zest, chile powder, cumin,
oregano, paprika and salt into a zip lock bag. Refrigerate 30 minutes or up to 24
hours.

2. Heat 2 tbsp avocado oil in cast iron skillet over medium heat. Add the onions,
peppers, sugar and salt. Stir occasionally until the vegetables start to brown
(8-10 minutes). Add ¼ cup of water to the pan and continue cooking until the
water is evaporated. Add more water if vegetables are not tender. Set aside.

3. Heat cast iron with additional 2 tbsp avocado oil over medium high heat. Place
strips on skillet and sear 3-5 minutes per side or until reaching internal
temperature of 165 degrees F.

4. Follow instructions on package for cooking Siete tortillas.

5. Serve chicken and vegetables over tortillas with your favorite toppings!

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