chicken fajitas with all the fixin's

Those convenient fajita and salsa package mixes are great when you're pressed for time but you can't beat making fajitas from scratch. Buy salsa and guac if you must but homemade is where it's at. Serve them up with a margarita or 3.

chicken fajitas

 8 skinless, boneless chicken thighs

1 tablespoon canola oil

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

salt and freshly ground pepper

1 red pepper, quartered, seeds and membranes removed

1 green pepper, quartered, seeds and membranes removed

1 red onion, thickly sliced

8 small tortillas

SALSA

4 vine-ripened tomatoes, cored

1 to 2 jalapeno peppers

1 onion, quartered

2 garlic cloves, peeled

1 chipotle pepper in adobo sauce

1 cup coriander leaves

1 teaspoon sugar

salt and freshly ground pepper

GUACAMOLE

2 avocadoes, peeled

1 tablespoon lime juice

1 garlic clove, crushed

2 tablespoons chopped fresh coriander

salt and freshly ground pepper

Heat barbecue to medium. Combine chicken, oil, paprika, cumin and a pinch of salt and pepper in a bowl. Cook chicken, peppers and onion on greased grate of preheated barbecue, 5 to 10 minutes for peppers and onion and 15 minutes for chicken until cooked.

Sliced chicken and peppers, separate onion rings.

To make the salsa, cook tomatoes, jalapeno peppers, onion and garlic ion greased grill or grilling vegetable basket. Cook over medium-high heat on preheated barbecue for about 15 minutes, turning occasionally, until cooked. Put in processor; add remaining salsa ingredients. Process until finely chopped.

To make the guacamole, mash avocado until almost smooth. Add remaining ingredients; stir to combine. 

chicken fajitas IMAGE COURTESY OF BRUCE NIMMER PHOTOGRAPHY