Leftover Chicken or Beef Fajitas With Fresh Guacamole

I used leftover Marinated Chicken With Cumin, Garlic & Lime in this. If your leftover chicken meat isn't very Mexican tasting, you might want to rub it with some cumin powder & chile powder first, or even some Mexican seasoning.

• Ready In: 22 mins
• Serves: 4
• Yields: 8 fajitas

Ingredients

• 1⁄4 cup low sodium soy sauce
• 1⁄4 cup red wine vinegar
• 2  tablespoons honey
• 1⁄2 teaspoon  hot sauce, to taste
• 1⁄4 teaspoon ground black pepper, to taste
• 3 (4 ounce)  leftover cooked boneless skinless chicken breast halves or 12  ounces  leftover  cooked beef, cut into thin strips
• 1  red bell pepper, seeded and cut into thin strips
• 1⁄2-1  red onion, halved and thinly sliced
• 6 -8  flour tortillas
• 1  Hass avocado, peeled and pitted
• 1⁄2 cup  diced canned tomatoes or 1⁄2 cup salsa
• 1  teaspoon garlic clove, minced
• 1⁄2 lime, juice of (will prevent discoloration) (optional)
• 2  tablespoons fresh cilantro leaves, chopped
•  salt, to taste

Directions

1. In a shallow dish, whisk together soy sauce, vinegar, corn syrup, hot sauce, and pepper. Add leftover meat strips, bell peppers and onion and toss to coat.
2. Set a large greased stove-top grill pan over medium-medium high heat.
3. Grill meats and veggies 5 to 7 minutes, drizzling any remaining juices over the top, until vegetables are cooked to your liking and meat is heated through.
4. Transfer mixture to a serving platter.
5. Meanwhile, warm tortillas in the microwave or according to package directions.
6. To make the guacamole, in a zip-top bag or medium bowl, mash avocado lightly.
7. Then add tomato, garlic, lime juice and cilantro and combine.
8. Season, to taste, with salt and black pepper.
9. Serve fajitas with guacamole, some sour cream, and salsa on the side.