Ingredients
For the marinade:
1/2 cup coconut aminos
2 limes, juice of
1/2 cup cilantro, chopped
1 tbsp cumin
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp ground pepper
For the fajitas:
2 lbs boneless skinless chicken breasts (about 4 breasts)
1 red onion, sliced into thin strips
2 bell peppers, sliced into thin strips
3 cloves garlic, minced
2 tbsp avocado oil, divided
Salt and pepper
For shells and toppings:
1 avocado sliced
1/4 cup cilantro chopped
2 bunches broad leaf greens bibb, romaine, chard, etc.
Instructions
- Preheat oven to 400° Fahrenheit.
- Prepare the marinade by mixing all of the marinade ingredients together in a bowl or shallow dish.
- Slice up your chicken into 1/2 by 1 inch strips. Place the chicken in the bowl/dish with the marinade. Mix well so that all of the strips are covered with the marinade. Set aside to marinate while you prepare the rest of the ingredients.
- NOTE: You can prepare the marinade and chicken in advance and marinate the chicken for up to 24 hours.