Chicken Fajita with Guacamole and Salsa

For the guacamole, peel the garlic and chop finely. Cut avocados in half, remove the pit and press the flesh from the shell. Dice and mash with a fork. Stir in the garlic and lime juice. Rinse the tomatoes, cut into quarters, remove seeds and cut into small cubes. Stir the tomatoes and half the parsley into the guacamole. Season with salt and pepper.

For the salsa, rinse the bell peppers, cut in half and remove seeds and ribs. Cut half of the bell pepper into small cubes. Peel the onions and cut into small cubes. Combine the diced bell peppers, onions, vinegar, oil and the remaining parsley. Season with salt, pepper and a pinch of sugar.

For the Fajita, rinse the meat, pat dry and cut into narrow strips. Cut the remaining bell peppers into thin strips.

Rinse the orange in hot water, pat dry, grate the zest and squeeze the juice.

Rinse the scallions, shake dry, trim and cut into 1.5 cm (approximately 1/2 inch) long pieces.

Heat 2 tablespoons oil and brown the meat. Remove the meat and keep warm. Add the bell peppers and scallions to the pan and sauté until tender. Return the meat to the pan, stir in the crème fraîche and season with orange juice, salt and pepper.