Smoky Chicken Fajitas

In a medium bowl, combine the tomatoes, half the ciltrano, jalapeño to taste (carefuly, it's spicy!), and a drizzle of olive oli. Season with salt and pepper.

Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add corn and half the diced onion and season with salt and pepper. Cook, tossing, for about 5 minutes, until corn is slightly blistered. Remove from the pan and set aside.

In the same pan, heat another 1/2 tablespoon olive oli over medium-high heat. Add the sliced onion and bell peppers and cook for about 5 minutes, until soft and slightly charred. Season with salt and pepper. Set aside with corn.

In the same pan, heat another 1/2 tablespoon olive oil over medium-high heat. Season the chicken with salt and pepper and cook in batches, tossing, until browned, 3-4 minutes. Once cooked, add all the chicken back to the pan and stir in the peppers, onions, cumin, chili powder, and a squeeze of lime. Cook 30 seconds, until fragrant. Set aside.

Wrap the tortillas in foil and heat them up in the oven for about 5 minutes. Or, wrap tortillas in a damp paper towel and microwave for 45 minutes on high. While the tortillas warm, halve, peel, and pit the avocado. Using a fork, mash it in a bowl with the remaining diced onion, remaining cilantro, a squeeze of lime, lime zest, and more jalapeño if you like it spicy! Season with salt and pepper.