Chicken fajitas with all the trimmings

A great sharing meal that can easily be doubled or tripled to feed a crowd.

INGREDIENTS


For the salsa:

2 tomatoes (chopped)
1/4 - 1/2tsp Bart chilli flakes ((or as much as you dare!))
small bunch of coriander (chopped)

For the guacamole:

1 ripe avocado
1/2tsp Bart garlic paste
pinch of Bart chilli flakes
1 Lime (zest and juice)

For the fajitas:

1 large chicken breast (cut into strips)
2tbsp Bart fajita blend
2tsp oil
1 red pepper (deseeded and sliced)
1 medium onion (diced)
1 lime
4 flour tortilla
grated cheddar cheese & sour cream (to serve)
CuisineMexican
SeasonSpring, Summer, Autumn, Winter
IngredientsChicken
OccasionsFood with Friends, Mid week meal
CoursesMain, Easy, Sharing
ServesServes 2
Cook Time15 Minutes
Prep Time15 Minutes
Fajita

METHOD

  1. Start with the Salsa. Combine the chopped tomatoes, chilli flakes and chopped coriander with a pinch of salt and set aside so the flavours mingle.
  2. Then the guacamole. Mash the avocado with the garlic, chilli and lime and season to taste. Don’t make this too far in advance or it will go brown.
  3. For the fajitas, wrap the tortillas in a clean damp tea towel and put them to warm in a very low oven then heat the oil in a large frying pan or wok. Toss the chicken in the seasoning then cook on a medium/high heat for 3-2 minutes. Turn down to a medium heat and add the pepper and onion to the pan. Continue to cook for 8 minutes until the veg are softened and the chicken is cooked through.
  4. Fill the warm tortilla with chicken, salsa, guacamole and top with cheese and sour cream

Chicken fajitas with all the trimmings

A great sharing meal that can easily be doubled or tripled to feed a crowd.


For the salsa:

2 tomatoes (chopped)
1/4 - 1/2tsp Bart chilli flakes ((or as much as you dare!))
small bunch of coriander (chopped)

For the guacamole:

1 ripe avocado
1/2tsp Bart garlic paste
pinch of Bart chilli flakes
1 Lime (zest and juice)

For the fajitas:

1 large chicken breast (cut into strips)
2tbsp Bart fajita blend
2tsp oil
1 red pepper (deseeded and sliced)
1 medium onion (diced)
1 lime
4 flour tortilla
grated cheddar cheese & sour cream (to serve)
  1. Start with the Salsa. Combine the chopped tomatoes, chilli flakes and chopped coriander with a pinch of salt and set aside so the flavours mingle.
  2. Then the guacamole. Mash the avocado with the garlic, chilli and lime and season to taste. Don’t make this too far in advance or it will go brown.
  3. For the fajitas, wrap the tortillas in a clean damp tea towel and put them to warm in a very low oven then heat the oil in a large frying pan or wok. Toss the chicken in the seasoning then cook on a medium/high heat for 3-2 minutes. Turn down to a medium heat and add the pepper and onion to the pan. Continue to cook for 8 minutes until the veg are softened and the chicken is cooked through.
  4. Fill the warm tortilla with chicken, salsa, guacamole and top with cheese and sour cream

Products Used

BART3088 JAR SMALL SPICE CHILLI FLAKES
BART3088 PASTE GARLIC
BART3088 BLEND FAJITA

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