Chicken Fajitas
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic
1 cup packed cilantro leaves
1/2 jalapeno, seeded
Salt and pepper
1 tablespoon olive oil
1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, seeded and sliced
10 flour tortillas

Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil.
Add onions and peppers and cook until they are tender and begin to brown.
Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, grated jack cheese, salsa and sour cream.

Guacamole
4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced
½ Cup minced sweet white onion
2 serrano chilies, seeded, minced
¼ Cup chopped cilantro leaves
4 Tbsp fresh lime juice
Hot pepper sauce, sea salt, white pepper to taste

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Yum yum YUM. I should have pounded the chicken thinner and cut the chicken into thinner strips. And maybe a little less lime juice; it was perhaps excessively citrus-y. I only used a little cilantro from a jar because I don't like cilantro. We did the chicken on the grill outside- shoulda grilled it a little longer. Maybe shredded chicken? Steak would have been good. And I used more olive oil for the onions and peppers than was necessary. I liked the guac, but definitely did a lot of doctoring- only used 2 T lime juice (good move). Added plenty of salt, a little pepper and garlic. No onion, and substituted chili peppers for the serrano (they're 5 times hotter than jalepenos!). Didn't use sour cream. Next time, I'd like to make Mexican Rice as a side. Or, make refried beans to go on the fajitas. Over all, mom said it's a "keeper".