Fajetas

This recipe came from some good friends of mine, out of a grilling cookbook. Yum, yum! Don't eat it without the vinaigrette!

Ingredients:

2 lb chicken (boneless, skinless)
2 onions, peeled and quartered
2 bell peppers, cored, seeded, and quartered
sour cream
tortillas (corn for the gluten free eaters, flour for everyone else)

Marinade:
zest and juice of 2 limes
1/4 c olive oil
1 T chili powder
1 clove garlic, minced
1/2 t salt
1/4 t pepper
2 T cilantro, chopped

Oil Mixture:
1/4 c olive oil
1 T chili powder
1/2 t salt
1/4 t pepper

Avocado Vinaigrette:
2 avocados, peeled and pitted
juice of 1 lime
1/4 c olive oil (this is reduced from the original recipe)
3/4 t salt
1/4 t pepper
1 clove garlic, minced
2 T cilantro, chopped
1 small tomato, seeded and finely chopped
1 jalapeno pepper, seeded and chopped
3 T finely chopped onion (use some of quartered onion from above)

Directions:

1. For the marinade, place ingredients in a large zip-lock bag. Mix well, then add the chicken and turn to coat completely. Allow to marinate for 2 to 8 hours.
2. Whisk ingredients for oil mixture. Brush on bell pepper and onion quarters.
3. For the vinaigrette, mash the avocados in a medium bowl with a whisk. Add remaining ingredients and mix well.
4. Grill chicken 4 to 6 minutes per side, or until no longer pink. Grill vegetables 3 to 5 minutes per side, or until almost tender.
5. Slice the meat and vegetables into thin strips.
6. Build fajitas with chicken, vegetables, avocado vinaigrette, and sour cream.