Chicken Fajitas with Crunchy Lime Cabbage and Avocado

Ok, so you'll have to excuse me. How can I say this? I've gone a little crazy...lime crazy. How can one not get a little carried away with fresh limes, a zester, and 112 degree weather? Today's post and the next few will all feature this wonderful, citrus fruit, partially because of the season and also because limes are $1/lb. near my apartment!
So, for last night's dinner, I was fortunate enough to have found this deliciously fresh, very summery recipe on the epicurious website. That is definitely my go-to site when I'm looking for something new, fresh, and on the healthier side. I knew as soon as I read the title of this recipe, I needed to try it as soon as possible. These fajitas turned out so good, with such intense flavor with the lime juice and zest. And since there is so much flavor packed into these fajitas, you don't even miss the cheese and sour cream that usually accompanies a fajita. I am certainly going to keep this recipe on hand for a warm, summer night. Make these, you will love the flavor and crunch of the cabbage!
I am submitting this to Bookmarked Recipes, hosted by Ruth.

6 T. olive oil, divided, plus additional for griddle

2 garlic cloves, minced

1 T. chili powder

2 lbs. skinless boneless chicken breast halves,cut crosswise into 1/2-inch-thick slices

1 lg. red bell pepper, cut into 3/4-inch-thick strips

1 lg. red onion, halved, sliced lengthwise

3 c. thinly sliced red cabbage

2 T. chopped fresh cilantro

2 T. fresh lime juice

2 t. finely grated lime peel

6 to 8 fajita-size flour tortillas

1 avocado, halved, pitted, sliced (Used 2-3)

Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

Source: epicurious