Chicken Fajitas

Rinse the chicken breasts, pat dry and cut into strips. Rinse the chile, remove the seeds and cut into rings. Mix the chicken strips with the chile, 2 tablespoons of lime juice and 1 tablespoon of olive oil.

Rinse the bell peppers, remove the seeds and cut into strips. Peel the onions and cut into pieces. Rinse the tomatoes and cut into pieces. Peel and chop the garlic. Drain the jalepenos and cut into rings. Rinse the parsley, shake dry and chop coarsely. Mix the sour cream, half of the garlic and parsley. Halve the avocado and peel. Cut the avocado into small pieces and stir into the sour cream mixture. Season with salt and pepper.

Preheat the oven to 80°C (approximately 175°F). Heat 1 tablespoon of oil in a pan and saute the chicken strips over medium to high heat for 5 minutes, stirring constantly. Season with salt and pepper, remove from the pan and keep warm in the oven. Heat the tortillas according to the package instructions.

Heat the remaining oil in a pan and saute the onion and remaining garlic over medium heat for 2 minutes. Add the peppers and tomatoes. Sprinkle with sugar and allow to lightly caramelize. Drizzle with the remaining lime juice. Add the remaining parsley and the jalapenos. Saute for another 1-2 minutes. Season with salt and pepper.