Mexican Chicken Fajitas

• 2 pieces of chicken fillet
• 2 tablespoons olive oil
• 3 colorful bell peppers, cut into strips
• 1 large onion, sliced
• 1/2 teaspoon salt
• 1 pinch black pepper

For the Marinade

• 1/4 cup olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt

For the Avocado Cream

• 2 avocados
• 4 tablespoons olive oil
• 1 lemon, juice
• 1/2 teaspoon salt
• 1 pinch black pepper

For Serving

• 6 medium tortilla wraps
• Sour Cream
• Cheddar cheese, grated
• Fresh cilantro
• Lime

1. Cut the chicken into strips and place it in a bowl. Add the marinade ingredients and mix. Cover well and leave the chicken in the fridge overnight to marinate properly. If you don't have time, marinate for at least 2-3 hours. When you are ready to use the chicken, take it out of the fridge to come to room temperature.
2. In a frying pan, add the 2 tablespoons of olive oil and sauté the chicken for 5-7 minutes on each side, or until tender and cooked through. Remove it from the pan and add the peppers and onion. Stir and add the salt to help the vegetables wilt faster. Add the pepper and stir until the vegetables caramelize, about 10 minutes.
3. Return the chicken and mix. Clean the pan and lightly toast the tortilla wraps for a few seconds.
4. For the avocado cream: Place all ingredients in a blender and blend well until you have a nice cream.
5. For assembly: Spread a little sour cream on each tortilla, add chicken and peppers, avocado cream, cheddar cheese, and cilantro leaves. Serve with sliced lime.