Chicken Fajitas

Tasty Mexican dish which is easy to make and a lot of fun to eat.

Difficulty:👍👍👍👍

Cost: £££

Serves 4 people


2 small red peppers
2 small red onions
Or other veg (as available)
200g free-range skinless chicken breast
1 teaspoon smoked paprika
1 small pinch of ground cumin
3 limes
1 tbsp olive oil
Sea salt
Freshly ground black pepper

For the Salsa:

1 fresh red chilli (optional)
20 mixed-colour ripe cherry tomatoes
1 bunch of fresh coriander

For the Guacamole:
1 ripe avocado

To assemble:
4 small wholemeal tortillas
25g Cheddar cheese
4 tablespoons natural yoghurt

  1. On a chopping board, carefully cut the peppers in half lengthways and use a teaspoon to scrape out and discard the seeds and white pit. Cut the peppers into long ½cm strips. Peel and finely slice the onions and add to a large mixing bowl with the sliced pepper.
  2. Carefully slice the chicken lengthways into long strips, roughly the same size as your pepper strips, then add to the bowl along with the paprika and cumin.
  3. Using a clean chopping board and knife, cut the limes in half. Squeeze the juice from half a lime over the chicken and vegetables, then put the remaining halves to one side
  4. Drizzle olive oil over the chicken, season with pepper, then mix well. Put to one side to marinate for 5 minutes while you make your salsa and guacamole
  5. Slice the chilli in half lengthways (if using), deseed it then finely chop half the chilli (put the remaining half aside.) Roughly chop 15 tomatoes and half the coriander (stalks and all).
    Scrape the chilli, tomatoes and coriander into a small bowl and season with a tiny pinch of salt and pepper. Squeeze over the juice of half a lime, mix together, then have a taste and add a squeeze more lime juice, if you think it needs it
  6. Pick the remaining coriander leaves onto a chopping board, discarding the stalks. Squash and squeeze over the remaining cherry tomatoes, then finely chop everything together along with the remaining chilli (if using). Cut the avocado in half & remove the stone. Squeeze the avocado flesh onto the board, discarding the skin. Squeeze over the juice of half a lime. Chop and mix everything together until really fine, then have a taste and add a little more lime juice, if you think it needs it
  7. Put a griddle pan on a high heat to warm up. Once hot, use tongs to carefully add all the pepper, onion, or other veg strips, and chicken pieces.
  8. Cook for 6 to 8 minutes, or until the chicken is golden and cooked through – use the tongs to keep turning the pieces of chicken and vegetables over so they don’t burn.
  9. Warm the tortillas up in a microwave or a warm, dry medium frying pan, then divide them between your serving plates.
  10. Squeeze the juice from two lime halves into the pan of chicken and veg. Share the chicken and vegetables out between your tortillas, then crumble over the cheese.
  11. Serve with the yoghurt, salsa and guacamole in little bowls in the middle of the table so everyone can help themselves and wrap up their own fajita.

Method

  1. On a chopping board, carefully cut the peppers in half lengthways and use a teaspoon to scrape out and discard the seeds and white pit. Cut the peppers into long ½cm strips. Peel and finely slice the onions and add to a large mixing bowl with the sliced pepper.
  2. Carefully slice the chicken lengthways into long strips, roughly the same size as your pepper strips, then add to the bowl along with the paprika and cumin.
  3. Using a clean chopping board and knife, cut the limes in half. Squeeze the juice from half a lime over the chicken and vegetables, then put the remaining halves to one side
  4. Drizzle olive oil over the chicken, season with pepper, then mix well. Put to one side to marinate for 5 minutes while you make your salsa and guacamole
  5. Slice the chilli in half lengthways (if using), deseed it then finely chop half the chilli (put the remaining half aside.) Roughly chop 15 tomatoes and half the coriander (stalks and all).
    Scrape the chilli, tomatoes and coriander into a small bowl and season with a tiny pinch of salt and pepper. Squeeze over the juice of half a lime, mix together, then have a taste and add a squeeze more lime juice, if you think it needs it
  6. Pick the remaining coriander leaves onto a chopping board, discarding the stalks. Squash and squeeze over the remaining cherry tomatoes, then finely chop everything together along with the remaining chilli (if using). Cut the avocado in half & remove the stone. Squeeze the avocado flesh onto the board, discarding the skin. Squeeze over the juice of half a lime. Chop and mix everything together until really fine, then have a taste and add a little more lime juice, if you think it needs it
  7. Put a griddle pan on a high heat to warm up. Once hot, use tongs to carefully add all the pepper, onion, or other veg strips, and chicken pieces.
  8. Cook for 6 to 8 minutes, or until the chicken is golden and cooked through – use the tongs to keep turning the pieces of chicken and vegetables over so they don’t burn.
  9. Warm the tortillas up in a microwave or a warm, dry medium frying pan, then divide them between your serving plates.
  10. Squeeze the juice from two lime halves into the pan of chicken and veg. Share the chicken and vegetables out between your tortillas, then crumble over the cheese.
  11. Serve with the yoghurt, salsa and guacamole in little bowls in the middle of the table so everyone can help themselves and wrap up their own fajita.

Ingredients

2 small red peppers
2 small red onions
Or other veg (as available)
200g free-range skinless chicken breast
1 teaspoon smoked paprika
1 small pinch of ground cumin
3 limes
1 tbsp olive oil
Sea salt
Freshly ground black pepper

For the Salsa:

1 fresh red chilli (optional)
20 mixed-colour ripe cherry tomatoes
1 bunch of fresh coriander

For the Guacamole:
1 ripe avocado

To assemble:
4 small wholemeal tortillas
25g Cheddar cheese
4 tablespoons natural yoghurt


Food safety tip: raw chicken can give you food poisoning! Always wash hands, knives, chopping boards etc, before touching any other ingredients

These fajitas are made with peppers and onions, but feel free to use any veggies you have lying around in the fridge – mushrooms and courgettes are delicious too.

Make sure the griddle pan is nice and hot before you start cooking so that the chicken starts sizzling and grilling as soon as it hits the pan.

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