Miami Heat Chicken Fajitas

Serves 6-8

2 pounds boneless, skinless chicken breasts

1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces)

1 green bell peppers (stemmed, seeded, and cut into 1-inch pieces)

1 yellow bell pepper (stemmed, seeded, and cut into 1-inch pieces)

1 orange bell peppers (stemmed, seeded, and cut into 1-inch pieces)

1 large white onion (cut into 1-inch pieces)

1 small head iceberg lettuce (shredded)

1½ cups black olives (pitted and sliced)

1½ cups favorite salsa (or see recipe: Fresh Salsa or Salsa Verde)

1½ cups favorite guacamole (or see recipe: Fresh Guacamole)

1½ cups grated cheddar cheese

1½ cups sour cream

12 flour tortillas

 

Miami Heat Marinade:

½ cup orange juice

½ cup lime juice

¼ cup olive oil (plus extra for drizzling) 

2 tablespoons distilled white vinegar

3 cloves garlic (minced)

1 tablespoon ground cumin

1 teaspoon crushed red chili pepper flakes

½ teaspoon paprika

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon habanero chili powder

¼ teaspoon cayenne pepper

Salt and pepper (to taste) 

 

1. To prepare marinade, whisk together all ingredients in a bowl. Season with salt and pepper to taste. Add chicken. Cover and refrigerate for approximately 2-3 hours.
2. In a separate bowl, combine bell peppers and onion. Drizzle with oil. Season with salt and pepper to taste. Mix well to coat.
3. Preheat grill.
4. Thread seasoned vegetables onto skewers. Place on hot, oiled grill grate. Use tongs to turn. Cook until vegetables are tender. Remove from heat. Pull vegetables off skewers and into a bowl.
5. Arrange marinated chicken on hot, oiled grill grate. Cook until thoroughly done. Remove from heat and transfer to a cutting board. Cover with foil and let rest for approximately 5 minutes. Cut meat into thin, diagonal slices.
6. Warm the tortillas. Place meat, grilled vegetables, lettuce, olives, salsa, guacamole, cheese, and sour cream in each tortilla. Roll tightly and serve immediately.