Fajitas

Ingredients

• 8 tablespoons fresh squeezed lime juice

• 8 tablespoons oil

• 4 large garlic clove, minced

• 6 teaspoons ground cumin

• 4 teaspoon salt

• 2-4 teaspoon ground chili (adjust to your desired spice preference)

• 4 tablespoon fresh chopped cilantro (optional)

• 6 pounds (650 grams) chicken thighs, skinless and boneless

• 12 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)

• 4 red onion thinly sliced

• 8 avocados, peeled, seeded and sliced

Instructions

• In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes

• Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char

• Transfer chicken to a warm plate, loosely tent with foil and let rest

• Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper

• Slice chicken into strips

• Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings)