The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Chicken Fajitas with Red Cabbage and Avocado

Perhaps one of the latest food trends is the many different ways to cook Mexican. The not-so-traditional taco bar seems to be popping up around every corner. For those who are watching their waist line, Mexican is often avoided but not anymore – chefs are finding new ways for us to eat some of your favorite Mexican dishes. This week we tried the Chicken and Red Cabbage Taco. The result…….. the best fajita we have ever had!



6 tablespoons of Olivado Avocado oil

2 garlic cloves minced

1 tbsp of chili powder

2 lbs of Boneless skinless Chicken (cut in to slices)

1 red bell pepper

1 red onion

3 cups of thinly sliced red cabbage

2 tbsps of fresh chopped cilantro

2 tbsps fresh lime juice

7 flour tortillas

1 avocado


Whisk 3 tablespoons Olivado Avocado oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Refrigerate  4 hours.

Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons of Olivado Avocado oil in medium bowl. Season to taste with salt and pepper. Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes. Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with Avocado oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes total. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

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