Plummelo

Ingredients (yields Serves 4 servings)

• FOR THE MOJO DE AJO
• 1/4 cup extra-virgin olive oil
• 3 tablespoons minced garlic (4 to 6 cloves)
• 3 tablespoons fresh lime juice (from 2 limes)
• 1 teaspoon red-pepper flakes
• 1/2 teaspoon coarse salt
• FOR THE FAJITAS
• 1 tablespoon vegetable oil
• 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)
• 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices
• Coarse salt and freshly ground pepper
• 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick
• 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick
• 8 small flour tortillas (about 6 inches), warmed (instructions follow)
• Guacamole, for serving
• Pico de Gallo, for serving
• Sour cream, for serving
• Shredded mild cheddar cheese, preferably longhorn, for serving

Cooking Instructions

For cooking instructions, please visit marthastewart.com