Leftover Chicken or Beef Fajitas With Fresh Guacamole

Name: Leftover Chicken or Beef Fajitas With Fresh Guacamole
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 flour tortillas; 2 Tbsps fresh cilantro leaves, chopped; 1 teaspoon garlic clove, minced; 0 teaspoons ground black pepper, to taste; 1 hass avocado, peeled and pitted; 2 Tbsps honey; 1 teaspoons hot sauce, to taste; 1 lime, juice of (will prevent discoloration) (optional); 59 milliliters low sodium soy sauce; 1 red bell pepper, seeded and cut into thin strips; 1 red onions, halved and thinly sliced; 59 milliliters red wine vinegar; 4 servings salt, to taste; 340 grams leftover cooked boneless skinless chicken breast halves, cut into thin strips or 12 ounces leftover cooked beef, cut into thin strips; 118 milliliters diced canned tomato or salsa

The recipe Leftover Chicken or Beef Fajitas With Fresh Guacamole is ready in approximately 22 minutes and is definitely a tremendous dairy free option for lovers of Mexican food. One portion of this dish contains around 24g of protein, 13g of fat, and a total of 377 calories. This recipe serves 4. Head to the store and pick up soy sauce, salt, garlic clove, and a few other things to make it today.

Ingredients

Servings:

flour tortillas 2Tbsps

fresh cilantro leaves, chopped 1teaspoon

garlic clove, minced 0teaspoons

ground black pepper, to taste 1

hass avocado, peeled and pitted 2Tbsps

honey 1teaspoons

hot sauce, to taste 1

lime, juice of (will prevent discoloration) (optional)59milliliters

low sodium soy sauce 1

red bell pepper, seeded and cut into thin strips 1

red onions, halved and thinly sliced 59milliliters

red wine vinegar 4servings

salt, to taste 340grams

leftover cooked boneless skinless chicken breast halves, cut into thin strips or 12 ounces leftover cooked beef, cut into thin strips 118milliliters

diced canned tomato or salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.