Mexican recipe for 3 people, takes only 10 mins; recipe has chicken breast, red onion, red pepper, red chilli, smoked paprika, coriander, cumin, garlic cloves, olive oil, lime, tabasco, tortilla, mixed salad and salsa.
Easy chicken fajitas
Course: Mexican
Servings
3
servings
Prep time
15 mins
Ingredients
- Cumin: pinch of ground cumin
- Coriander: 1 tbsp ground coriander
- Red Pepper: 1 red pepper, sliced
- Chicken Breast: 2 large chicken breasts, finely sliced
- Red Chilli: 1 red chilli, finely sliced (optional)
- Olive Oil: 4 tbsp olive oil
- Smoked Paprika: 1 heaped tbsp smoked paprika
- Red Onion: 1 red onion, finely sliced
- Tortilla: 6 medium tortillas
- Lime: 1 lime, juiced
- Garlic Cloves: 2 medium garlic cloves, crushed
- Salsa: 230g tub fresh salsa
- Mixed Salad: bag mixed salad
- Tabasco: 4-5 drops Tabasco
Directions
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
