BBQ Chicken & Avacado Fajitas with Pico de Gallo

Submitted by: LEP Himself

Fajitas

1 lb. Chicken Tenderloin

6 Flour Tortilla Shells

2 tbsp Chili Powder

2 tbsp Cummin

1 Hass Avacado

1/2 cup Cheddar and Monterey shreaded cheese

Sour Cream

 

Pico de Gallo

2 Medium Tomatoes

1/2 cup Onion (red or white)

2 tbsp. Cilantro

1 tbsp. Lime Juice

 

1. Prepare chicken by dusting with Chili powder and Cummin. Place on grill on medium heat and cook to 160ºF.

2. Prepare fajita shells with a tsp. of saour cream a several Avacado slices. Slice chicken and place on shells with a light coat of cheese.

3. To make the Pico de Gallo, start by coursely dicing the tomatoes and onion. Mix both together in a bowl and add the diced Cilatnro and lime juice. Top fajitas with several spoon fulls.

4. Wrap and eat.

 

Beer recommendations: Ithaca Flower Power IPA (substitutions can be made)