These Chicken Fajitas are quick and tasty and are perfect for a mid week meal. Team with a nice fresh salad, salsa and guacamole and bring a taste of Mexico to the dining table.
PREP: 15 MINS COOK: 10 MINS SERVES 3
- 2 large Chicken Breasts, finely sliced
- 1 Onions, finely sliced
- 1 Red Pepper, sliced
- 1 Red Chilli, finely sliced (if you do not want it spicy you can leave this out)
For the marinade
- 1 heaped tbsp smoked paprika
- 1 tbsp ground coriander
- pinch of ground cumin
- 2 medium garlic cloves, crushed
- 4 tbsp Olive Oil
- 1 lime, juiced
- 4-5 drops Tabasco
- 6 medium tortillas
- bag mixed salad
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli (if using), if using, into the marinade.
- Heat a griddle or frying pan until smoking hot, add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- Ensure the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.
- Put the tortillas in the oven to heat up, depending on the size this will be for around 4 – 5 minutes, check the packaging for the relevant instructions. Serve with the cooked chicken, a bag of mixed salad and one tub of salsa or why not try your hand at home made, using the recipe below, it’s quick, easy and tastes great.
- ½-1 fresh red chilli , to your taste
- 15 ripe cherry tomatoes
- 1 bunch fresh coriander , (30g)
- 1 lime
- extra virgin olive oil
To make this tasty side dish, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.