This vibrant Mexican dish will brighten up your week
These chicken fajitas are the perfect midweek pick-me-up
Fajitas are a Mexican home cooking staple, sizzling with light textures and mouth-watering flavours that tantalise the tastebuds. This fajita recipe is one that is sure to delight. Even better, the chicken in this recipe could also be substituted for beef, fish, prawns, pork, or even a minced meat of your choice. Be sure to serve these hot with a side of salsa verde, pico de gallo, guacamole, sour cream, charred corn and lime wedges.
- 2 large chicken breasts, finely sliced
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp red chilli powder
- 1 tsp red chilli flakes
- 1/4 tsp sugar
- 2 medium garlic cloves, crushed
- 4 tbsp olive oil
- 1 lime, juiced
- 4-5 drops Tabasco sauce
- 1 red bell pepper, finely sliced
- 1 yellow bell pepper, finely sliced
- 1 red chilli, finely sliced (optional)
- 1 red onion, finely sliced
- 6 medium tortillas
Preparing the chicken:
- Mix together the smoked paprika, ground coriander, ground cumin, red chilli powder, red chilli flakes, sugar, crushed garlic cloves, lime juice, olive oil and Tabasco sauce.
- Add the sliced chicken breasts, sliced bell peppers, onion and red chilli to the marinade. Ensure everything is throughly coated in the mixture. Allow to sit for 5 minutes.
- Heat a pan on a medium-high heat.
- Once the pan is very hot, add the marinade with the chicken and vegetables, and cook for 5 minutes or until the chicken is well-cooked.
- Remove the pan from the heat.
Assembling the fajitas:
- Heat the tortillas in the oven at 200°C for 2 minutes.
- Remove the tortillas from the oven after 2 minutes and place a few pieces of the chicken and vegetables on each tortilla.
- Serve hot with a side of lime wedges, fresh salsa verde, pico de gallo, charred corn, guacamole and sour cream.
This recipe makes for a medium-hot spice level. For a milder version, halve the quantities of both the red chilli powder and red chilli flakes. You may also choose to exclude the sliced whole red chilli.