Prepare the guacamole with avocado, lemon, olive oil, cayenne and onion. Grind all the ingredients together and taste it; if it is too dense you can add a little bit of oil or lemon. When it is ready, put it in the fridge.
Pour some oil in a frying pan and, while it is heating, cut the red pepper into strings. Fry them and take them away when they are cooked. Add a little bit of oil and cut the mushrooms into thin slices.
While the ingredients are cooking in the frying pan, brake the lettuce up, rinse it and cut it into small pieces. Drain the corn cans and put the corn in a pot with a spoonful of butter so that it sauté. Leave it cooking for 15 minutes mixing it.
In the same pan in which you cooked the pepper and the mushrooms, put the grinded meat, season it and add a little bit of cayenne.
In another pan, cook the chicken strings, season them and add tabasco and chilly if you want.
Just before serving the ingredients, put the fajitas in the microwave for 30 seconds with the half-opened packet and then cover them with a cloth so that they do not harden. Put the ingredients in bowls on the table and prepare the fajitas adding all the ingredients.