Chicken fajitas

Stir-fry goes Mexican… Chicken fajitas are classic mid-week fare around here.

I usually make them with strips of red pepper and onions, – courgette spears (cooked so that they retain some crispness) are a nice addition.

I bring everything to the table and let people roll their own. My preferred garnishes are coriander, sour cream and Cholula hot sauce, but anything that works on a taco is fair game – grated cheese, guacamole, salsa, shredded lettuce…

Whatever you put in your fajita, arrange the filling in a strip down the middle of the tortilla, fold the bottom inch of tortilla over the top, then fold over one of the sides and roll.

Chicken fajitas
(serves 4)

• 2 chicken breasts, cut into long strips
• 1 tsp oregano
• 1/2 tsp cumin powder
• 1 tsp smoked paprika
• juice of a lime
• 2 Tb sunflower oil, divided
• 1 red onion, halved and cut into thin slices
• 1 clove garlic, minced
• 1 red chilli, minced (or to taste)
• 1 red and 1 yellow pepper, cut into long strips
• salt and pepper
• 8 flour tortillas
• sour cream, hot sauce and fresh coriander (plus guacamole, grated cheese, salsa, shredded lettuce…) to serve

1. Toss the chicken strips with the oregano, cumin, paprika, lime juice and 1 Tb of olive oil. Leave to marinate for up to two hours.
2. Heat the remaining tablespoon of oil in a skillet over a medium-high flame.
3. Fry the onion for a few minutes, then the garlic, chilli and peppers. Cook a few minutes more.
4. Add the chicken and marinade, and stir-fry until the chicken is cooked through. Remove from heat, and season to taste.
5. Serve on warmed flour tortillas, garnished with sour cream, hot sauce and coriander.

Tags: American food, chicken, red peppers, Tex-Mex, tortillas