Chicken fajitas
Strips of spiced chicken sizzled with peppers and onions, wrapped in warm tortillas with salsa and soured cream. On the table in 30 minutes.
- Serves4
- Prep15 min
- Cook15 min
- HeatWarm
Fajitas are made for a busy evening: everything cooks in one hot pan, and everyone builds their own at the table. Boneless thigh stays juicier than breast, but either works.
Ingredients
- For the spice mix
- To cook and serve
Ask at the counter for600g boneless chicken thigh or breast, cut into strips
Method
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Mix the spices, oregano and salt in a bowl. Add the chicken and a tablespoon of the oil and toss until coated. Leave for 10 minutes, or up to a day in the fridge.
Heat a large frying pan until very hot. Add a tablespoon of oil and the peppers and onion and cook for 5 minutes, until charred at the edges but still crunchy. Tip onto a plate.
Add the last of the oil and the chicken. Spread it out and cook for 6 to 8 minutes, turning, until browned and cooked through with no pink inside.
Return the peppers and onion, squeeze over the lime and toss together.
Warm the tortillas in a dry pan or the microwave, and fill them at the table with the chicken, salsa, soured cream, cheese, jalapeños and lettuce.
Tips
- Get the pan really hot so the chicken sizzles. If it's crowded, cook it in two batches.
- Strips of boneless lamb or beef work too. Cook beef strips for 4 to 5 minutes.
- A jar of salsa and some jalapeños are all you need on the side.
Good to know
- Heat
- Warm. Add green chillies at the table if you like it hotter.