Smoky Avocado Fajitas Meatless Recipes

GRIDDLED CHICKEN FAJITAS WITH SQUASHED AVOCADO

Griddled chicken fajitas with squashed avocado image

Fill tortilla wraps with smoky paprika chicken, a fresh tomato salsa and smashed avocado to make a midweek meal in just 20 minutes

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 14

Ingredients

2 garlic cloves , finely grated
150g pot plain bio yogurt
½ tsp smoked paprika
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp oregano
200g mini chicken breast fillets
2 tomatoes , chopped
1 small red onion , finely chopped
1 green chilli , deseeded and finely chopped (optional)
4 tbsp chopped fresh coriander
juice 1 lime
2 seeded tortillas
1 avocado , halved and stoned

Steps:

Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.
Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)
Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.

Nutrition Facts : Calories 531 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium

SMOKY FAJITA MARINADE

Smoky Fajita Marinade image

This is a recipe by Robbie Rice for copycat recipes. I made this with skirt steak today and it was delicious!!!

Provided by diner524

Categories Meat

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup lime juice, fresh
1/3 cup water
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring (not optional really needed for the flavor)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

Steps:

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Nutrition Facts : Calories 71.2, Fat 6.8, SaturatedFat 0.9, Sodium 750.6, Carbohydrate 2.7, Fiber 0.3, Sugar 0.4, Protein 0.6

SMOKY AVOCADO FAJITAS (MEATLESS)

Smoky Avocado Fajitas (Meatless) image

As a lover of Mexican food who's recently gone meatless, I decided to experiment with an idea for fajitas that would be as close to the real thing as possible without including meat. These turned out to be better than almost any traditional fajitas I've ever had. Even my meat-loving 25-year-old son loved them, and wants more! Authentic Southwestern fajita flavor with a smoky touch. Very easy to make. Garnish with sour cream, salsa, and grated cheese as desired.

Provided by Elaine Nash

Categories World Cuisine Recipes Latin American Mexican

Time 1h40m

Yield 12

Number Of Ingredients 8

Ingredients

1 ⅓ cups water
3 tablespoons olive oil
2 tablespoons liquid smoke flavoring
2 (1 ounce) packages fajita seasoning
4 large avocados - peeled, pitted, and sliced into 1/2-inch wedges
4 large bell peppers - stemmed, seeded, and sliced into 1/2-inch wedges
1 extra large onion, sliced into rings and rings separated
12 (6 inch) flour tortillas

Steps:

Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 34 g, Fat 22.2 g, Fiber 8.9 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 545.1 mg, Sugar 4.6 g

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