Chicken fajitas

1 Sep

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.


2 Responses to “Chicken fajitas”

  1. Margo September 1, 2017 at 3:00 pm #

    Like your technique here. Will adapt my version

  2. chefkreso September 1, 2017 at 8:47 pm #

    I love chicken fajitas, especially when I prepare them for friends 🙂

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