Who doesn’t love fajitas? They’re quick and easy to make, full of flavour and fun to assemble. My recipe features chicken, straying from the Tex-Mex / Mexican origins of grilling skirt steak, although the chicken in this recipe can be easily replaced with beef.
My recipe keeps the ingredients simple and doesn’t use loads of different spices. The fajitas are still tasty and the additional toppings are optional.
All the ingredients are fried in the same pan. When everything is cooked, we bring the frying pan to the table, place it on a heat resistant mat and use tongs to assemble our own fajitas.
450g skinless chicken breasts, sliced into strips
2 tbsp olive oil
1 tbsp lime juice
1 clove garlic, finely minced
1/2 tsp cumin
1/2 tsp chilli powder
1/4 tsp chilli flakes
Salt and black pepper, to taste
1 onion, cut into wedges
1 green pepper, cut into strips
6 large flour tortillas
Soured cream, salsa, guacamole, chopped tomatoes
In a medium bowl, mix together the olive oil, lime juice, garlic, cumin, chilli powder, chilli flakes, salt and black pepper.
Add chicken strips and stir to coat. Set aside.
Heat some olive oil in a large non-stick frying pan. Add onions and green pepper and cook until softened. Transfer to a bowl and set aside.
Add more olive oil to the pan and cook the chicken until no longer pink.
Return onions and green pepper to the pan. Stir until hot, about 1 minute.
Place tortilla on a plate and sprinkle with cheddar. Use tongs to put chicken and vegetables on each tortilla. Add other toppings (optional).
Fold bottom of tortilla up over the filling, then fold the sides, overlapping.
Enjoy the fa-HEE-tas!
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