Chicken Fajitas + Pico de gallo + "Easy" Guacamole

I have been using this recipe from mammy2grammy for oven baked chicken fajitas for a while, with some modifications of course.

This recipe was for 6 servings (3 nights for me and Eric)

Guacamole is "easy" because I made pico already, didn't need to add jalapenos, onions, or tomatoes.
Served with corn tortillas (30 count = 5 tacos per night for each of us).
I also made some rice, but didn't need it, was plenty of food already.

Still make with rice

DON’T USE STREET TACOS - too small

CHICKEN FAJITAS:

Ingredients:

-chicken tenders (sliced long-ways in 2 for more tacos)

-1 can ro-tel diced tomatoes

-sliced onions (1/2 of large or 1 med white)

-sliced bell peppers (2 medium green)

-sliced jalapeno (1 medium)

-sliced garlic cloves

Chicken fajita MARINADE:
-1 lime

-2 tsp ground cumin

-2 tsp chili powder

-1/2 tsp oregano

-1/2 tsp garlic powder

-1/4 tsp jalapeno salt or sea salt

-Next time add some cayenne pepper

Directions:

1. Marinate chicken for 2-4 hours or overnight

2. Spray dish

3. Spread chopped veggies into dish

4. Chicken on top

5. Ro-tel tomatoes on top

6. Bake for 400 degrees for 20 min

PICO DE GALLO:

-1/2 white onion, chopped

-1 jalapeno, chopped

-1/8 cup lime juice (2 key limes)

-4 tomatoes (roma), chopped finely (remove juice)

-1/4 cup fresh cilantro, chopped

-sea salt

"EASY" GUACAMOLE:

-1 avocado

-1 key lime juice

-cilantro

-garlic powder

-a little cumin

-a little jalapeno salt

Notes:

In subsequent uses, I cut chicken into cubes and pan cooked meat first with garlic (+/- serrano).  I then cooked veggies separately in pan - onion, bell peppers, hatch green chili (spicy!).  Made Mexican bowls with cilantro lime rice, chicken, veggies, pico, guacamole, and also homemade salsa made the night before.

*Mexican