FOR THE FAJITAS

3 Chicken Thighs

3 Chicken Breasts

1/4 cup Olive Oil

1 Red Onion, thinly sliced

1 Sweet Yellow Onion, thinly sliced

3 Bell Peppers (1 red, 1 yellow, 1 orange), thinly sliced

1 large Zucchini, halved & sliced 1/4 inch thick

1.5 packages La Tiara Taco Seasoning

GUACAMOLE

6 Haas Avocados

4 cloves Garlic

1 tsp Kosher Salt

1 tsp Sriracha

Juice of 1 Lime

Zest of 2 Limes

1 tsp Fresh Cracked Black Pepper

Preheat your oven to 425°F.

FAJITAS PREP

In Pan 1, combine chicken, half the onions, and half the bell peppers. Drizzle with half the olive oil and sprinkle with half the taco seasoning. Mix well.

In Pan 2, toss the remaining onions and bell peppers with the zucchini. Add the remaining olive oil and taco seasoning, mixing until evenly coated.

Place both pans in the oven and cook for about 30 minutes, or until the chicken is thoroughly cooked and vegetables are tender.

GUACAMOLE

Peel and pit the avocados, placing them in a medium-sized bowl.

Mince the garlic and combine with kosher salt on a cutting board. Use the flat side of a knife to mash into a paste. Add to the avocados.

Stir in the lime zest, lime juice, and Sriracha.

Mash the mixture to your preferred consistency, then season with cracked black pepper. Taste and adjust seasoning if necessary.

SERVING

Heat corn tortillas over an open flame until warm and slightly charred.

Spread a generous amount of guacamole on each tortilla.

Top with the chicken and vegetable fajita mixture. Enjoy!