Our Cookbook

Mexican

Chicken fajitas

Marinated chicken charred with peppers and onions, served in warm tortillas with the usual toppings.

  • YieldServes 4
  • Prep15m
  • Cook15m
  • Effortweeknight

Marinade

  • 60ml lime juice
  • 2 tbsp olive oil
  • 2 clove garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp chilli powder
  • 1 tsp salt
  • 0.5 tsp black pepper

Fajitas

  • 700g skinless chicken thighs (or 2 large breasts)
  • 2 tbsp olive oil
  • 3 peppers, deseeded and sliced
  • 1 large onion, halved and sliced thickly

To serve

  • 8 small flour tortillas
  • 1 avocado, sliced
  • soured cream
  • lime wedges

Method

  1. Combine the marinade ingredients in a bowl, add the chicken and coat well. Marinate for 1-24 hours.
  2. Heat 1 tbsp oil in a frying pan over a high heat until smoking. Add the peppers and onion in a single layer (in batches), leaving them to char for about 45 seconds before tossing; season and repeat until lightly charred. Remove to a platter.
  3. Heat the remaining oil over a medium-high heat and cook the chicken for 3-4 minutes each side until caramelised. Rest for 3 minutes, loosely covered, then slice.
  4. Warm the tortillas. Fill with peppers and onion, top with chicken, and add soured cream, avocado and a squeeze of lime.