There are few things that I like in this world more than spicy food. I'm also a crazy avocado lover. Guacamole is like a total match made in heaven. Spicy food, meet avocado. You guys are meant to be.
This guacamole is what kept me from eating all of the charred tomatoes out of this fajita fiesta I was making for dinner. Believe it or not, this was my first time charring something on the stove. I've done it in a super hot oven, and definitely on a grill, but never on the stove. It was pretty dang successful, if I do say so myself!
I think this MAY be the key to adding super restaurant-y flavor to your at home fajitas.
Recipe for Charred Tomato and Chicken Fajitas
2 tomatoes, cored and cut into wedges
8 oz boneless chicken, cut into 2 inch strips
pinch of salt
1/4 tsp pepper
1 tsp cumin
2 tsp canola oil, divided
1/2 white onion, roughly cut
2 jalapeno peppers, diced (remove seeds for less heat)
lime juice from 1 lime
2 tbsp cilanto, chopped
6-8 fajita sized tortillas
queso fresco and guacamole for garnish
Bring skillet to a very high heat. Add tomatoes to dry pan and let char. Toss occasionally until tomatoes are blackened, about three minutes. Reduce heat to medium.
Add 1 tsp of oil to medium heat skillet. Add chicken. Season with salt, pepper, and cumin and toss together. Let chicken cook through and transfer to plate.
Add the other tsp of oil to medium heat pan and add onion and peppers. Cook until softened. Add chicken and tomatoes back to pan and toss with lime juice and cilantro.
Spoon into tortillas and top with crumbled queso fresco and guacamole. Ooooh yeah.