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Shannon’s Fajitas with Fresh Guacamole (Serves 4)


This week I interviewed Shannon, a fellow mom, to help me learn more about GMO foods. I also asked if she would share one of her family’s favorite recipes. She generously provided this recipe for fajitas, a dish that her family eats at least once a week! 

Shannon says that she usually serves this with whole pinto beans. She also adds other vegetables to the fajitas that she might have on hand, such as corn or zucchini.
This recipe is Henry-approved.
Ingredients
2 Tbsp olive oil
1 red bell pepper
½ large red onion
12 flour tortillas
2 small tomatoes
3 avocados
2 chicken breasts or steaks
Salt and pepper to taste
Fajitas frying in the pan.
Directions
Cut the red pepper into thin strips, removing the core and seeds. Heat the olive oil in a large skillet on medium heat. Add the pepper strips to the pan and cook until slightly softened.

Slice half the red onion into thin rings. Reserve the other portion of the onion for the guacamole. Add the onion rings to the skillet and stir occasionally. Cook until the peppers and onions are soft.

Begin heating the tortillas by warming a large pan over medium-high heat. Warm each tortilla, flipping so that each side is slightly browned but still soft. Place the heated tortillas in a towel to keep them warm. Prepare two or three tortillas per adult.

Start preparing the guacamole while the pepper and onions are cooking. Dice the remainder of the red onion. Dice the tomatoes. Put the diced onion and half of the diced tomatoes in the bottom of a medium bowl. Add several sprinkles of salt and pepper. Using a fork or a pestle, mash the onion, tomatoes, salt and pepper together. All of the tomatoes and most of the onions should be flat and juicy.

Slice the avocados, removing the skins and pits. Add the avocado to the bowl of mashed tomatoes and onions. With a fork, mash the avocados, leaving some chunks. Fold in any tomatoes and onions from the bottom on the bowl. Sprinkle with salt and pepper to taste.
Fresh guacamole ready to serve.
Slice the chicken or steak into thin strips. Once the peppers and onions are soft in the skillet, add the sliced meat. Add salt and pepper. Stir occasionally.

When the meat is just about cooked through, mix in the remaining diced tomatoes. Cook until the meat is done all the way through. Serve immediately.
Shannon's Fajitas with Fresh Guacamole are ready to eat.
How your kids can help
  • 2-year old: Helping to set the table.
  • 3-year old: Using a fork to mash the avocados into the guacamole.
  • 4-year old: Using a fork or a pestle to mash the onion, tomatoes, salt and pepper for the guacamole.
  • 5-year old: Slicing the avocados, including removing the skins and pits.
Henry considers a tortilla topped with guacamole.
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