Chicken and Beef Fajitas

Cut the red and green bell peppers in half, remove the seeds, and dice half of each pepper. Slice the remaining halves into thin strips.

Peel and dice the onion.

Dice the tomatoes.

Peel and mince the garlic.

Heat a little oil in a skillet and sauté all the vegetables over low heat until tender. Remove from heat and divide the mixture into two equal portions.

To one portion, add the mustard and capers.

To the other portion, add the olives. Reserve both preparations.

Boil the chicken breasts in salted water. Once cooked, remove from the water, let cool, and cut into small cubes.

Heat two tablespoons of oil in a skillet, sauté the chicken cubes, and season with salt and pepper to taste. Reserve.

Heat two tablespoons of oil in another skillet, sauté the minced beef, and cook for about 15 minutes, stirring with a wooden spoon until the liquid has evaporated.

Remove from heat and season with salt and pepper to taste.

Cut the avocados in half, remove the pits, and scoop out the flesh.

In a mortar or food processor, combine the avocado flesh, onion, tomato, garlic, and cilantro. Process for one minute.

Add the lemon juice and, if desired, a few tablespoons of oil for a smoother texture. Mix well and season with salt.

Assemble the fajitas by spreading a layer of guacamole on each tortilla.

Add some chicken, followed by the mustard and caper sauce.

Add the beef, then the olive sauce.

Finish by sprinkling grated Parmesan cheese on top.