Easy & Zesty Chicken Fajitas
Dive into sizzling chicken fajitas featuring marinated, golden-brown chicken, charred onions and peppers wrapped in warm tortillas, with your favorite toppings to finish.
Ingredients
- 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
Optional Toppings
- 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
Instructions
- Preheat your oven to 120°C (or 100°C for fan ovens/Gas ½). Wrap the tortillas in foil and place them on a baking tray. Let them warm in the oven until you’re ready to use them.
- In a bowl, toss the chicken strips with the chopped garlic, cumin, chilli powder, and lime juice, use a juicer like this, it's much faster and avoids pips. Season with salt and pepper, making sure every piece gets a good coating. Let it sit for about 5 minutes so the flavours can meld.
- Heat a cast iron skillet like this until smoking hot. Add the chicken strips and cook for around 5 minutes, until the chicken is cooked through and has a nice golden-brown sear with a little crisp on the edges.
- Pour in the remaining tablespoon of olive oil. Add the thinly sliced red onion and peppers, and fry for about 5 minutes until they start to soften. Turn up the heat for a minute or two so the vegetables get a slight char along the edges.
- Fill your warmed tortillas with the chicken and veggie mixture. Top with any of your favourite extras, like mashed avocado, shredded lettuce, fresh coriander, salsa, sour cream, or grated cheddar and dig in!