Easy chicken fajitas make a really easy dinner and the toppings can be tailored according to who is eating and what is in the fridge. So simple!
Ingreadient
- 6 flour tortillas
- 2 chicken breasts, cut into strips
- 2 garlic cloves, finely chopped
- ½ tsp ground cumin
- 1 tsp chilli powder
- 1 lime, juice only
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 2 peppers, preferably different colours, thinly sliced
- salt and freshly ground black pepper
- 1 avocado, peeled, de-stoned and mashed
- handful shredded iceberg lettuce
- handful fresh coriander, leaves picked
- salsa, shop-bought or homemade
- soured cream
- grated cheddar
Direction
- Heat the oven to 120C/100C Fan/Gas ½. Wrap the tortillas in kitchen foil, place on a baking tray and warm in the oven until ready to use.
- Put the chicken in a bowl with the garlic, cumin, chilli powder and lime juice. Season with salt and pepper and toss, rubbing the seasoning into the chicken. Set aside to marinate for 5 minutes.
- Heat 1 tablespoon of the oil in a frying pan over a high heat. Add the chicken strips and cook for 5 minutes, until cooked through, golden-brown and slightly catching on the edges.
- Add the remaining 1 tablespoon of oil to the pan, add the onion and peppers and fry for 5 minutes, or until almost soft. Increase the heat until the vegetables char slightly on the edges.
- To assemble the fajitas, top the warmed tortillas with the chicken and vegetable mix. Top with your chosen toppings.
