Servings: 4-6 / Prep time: 15 min / Cook time: 40 min / Marinate: 1 hr or overnight
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 jar Molli Yucatan Mojo marinade
- 2 tbsp olive oil
- ½ yellow onion, chopped
- 1 jalapeño pepper, chopped
- 12 corn tortillas, warmed
- 1 tomato, diced
- 1 avocado, smashed
- ½ cup colby cheese, grated
Directions
- Place chicken in a nonreactive container and cover with Mölli Yucatan Mojo marinade. Cover container tightly and place in refrigerator to marinate for at least 1 hour or overnight.
- Preheat oven to 400F. Meanwhile, remove chicken from marinade. Arrange in a baking dish, and bake for 30 minutes in the oven, until the chicken is no longer pink and juices run clear. Cool and slice in ½ inch strips.
- Heat remaining oil in a skillet over medium heat, and sauté onion until tender, about 3 minutes. Mix in chicken and jalapeño. Cook until heated through. Serve the chicken fajitas in warmed tortillas with the garnishing on the side. Provecho!