Pesto Chicken Fajitas
  • 1 pound chicken cutlets, cut into strips
  • 1 recipepesto paste
  • 1 large onion, cut into half rings
  • 2 large Portabella mushrooms, sliced into strips
  • 1 green pepper, sliced
  • 1 orange pepper, sliced
  • ½ red cabbage, sliced into strips
  • Salt and pepper to taste
  • 5 small soft taco shells
  • 1 avocado, sliced, optional
  1. In a large Ziploc bag, combine chicken, pesto, onion, mushrooms, peppers, and red cabbage. Shake until everything is well coated.
  2. Heat a wok or a large frying pan until smoking hot. Add a tablespoon of grapeseed oil. Then add in the chicken vegetable mixture. Let cook for about 1 minute, so they get a nice sear and golden color.
  3. Season with salt and pepper to taste, then saute and allow juices to cook down. Cook for about 5-7 minutes until the chicken is fully cooked.
  4. Fill each of the taco shells with the mixture. Top with avocado slices if desired for a creamy texture.
  5. Place the five soft taco shells out and fill each one. You can top it with some avocado slices for a nice creamy texture.
Recipe by Between Carpools at