Mexican Main
Chicken Fajitas
Ratings & commentsSizzling strips of spiced chicken with peppers and onion, piled into warm tortillas with soured cream and a squeeze of lime.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 1 h
- Serves
- 4
- Difficulty
- Easy
- Heat
- Gently spiced
Plan ahead: Marinate the chicken for 30 minutes if you can.
About this Chicken Fajitas
Fajitas are a build-your-own meal: strips of marinated chicken and charred peppers come to the table in the pan, with warm tortillas and cool toppings to wrap them in. It takes about thirty minutes in all, and it is a great one for getting everyone round the table.
Ingredients
- 700 gChicken Breast, sliced into thin strips
- 8 gCumin Seeds, ground, or crushed in a mortar
- 8 gPaprika, smoked
- 80 gLimes, one juiced, the rest in wedges
- 40 mlVegetable Oil
- 200 gBell Pepper Red, sliced into strips
- 200 gBell Pepper Green, sliced into strips
- 200 gRed Onion, sliced into thick wedges
- 400 gTortilla Wraps, soft flour tortillas
- 150 gSoured Cream, to serve
Plus water and a little salt to taste.
How to prepare Chicken Fajitas
Mix the chicken strips with the cumin, paprika, lime juice and half the oil. Cover and leave for 30 minutes.
Heat a large frying pan or cast-iron skillet over a high heat until very hot. Add half the remaining oil and the peppers and onion and cook for 5-6 minutes, tossing, until softened and charred at the edges. Tip onto a plate.
Add the rest of the oil to the pan, then the chicken. Cook for 5-6 minutes, turning, until browned and cooked through with no pink inside.
Return the vegetables to the pan and toss everything together for a minute.
Warm the tortillas in a dry pan for 20-30 seconds each side, or wrapped in foil in the oven for 5 minutes.
Serve the sizzling chicken and peppers straight from the pan, with the tortillas, soured cream and lime wedges for everyone to fill their own.
The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.
Tips
- Cook the chicken in two batches if your pan is small: crowded meat steams instead of searing.
- Slice everything to a similar size so it cooks at the same pace.
- Add guacamole and grated cheese for a bigger spread.
Ratings & comments
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