6 servings
Chicken Fajitas
DinnerIngredients
600 g Chicken (breast, meat and skin, raw)
300 g Tortillas (ready-to-bake or -fry, flour, refrigerated)
1 cup, sliced Peppers (sweet, red, raw)
1 cup, sliced Peppers (sweet, green, raw)
1 cup, sliced Onions (raw)
2 tbsp Vegetable oil (olive)
31 g Lime juice (raw)
2 tsp Spices (chili powder)
1 tsp Spices (cumin seed)
1 tsp Spices (paprika)
2 clove Garlic (raw)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
Instructions
1
Slice the chicken breasts into thin strips. Toss with 1 tablespoon olive oil, lime juice, chili powder, cumin, paprika, minced garlic, salt, and pepper. Marinate 15 minutes.
2
Slice the bell peppers and onion into thin strips.
3
Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over high heat. Cook the chicken strips for 5–6 minutes until charred and cooked through. Remove and set aside.
4
In the same skillet, add the peppers and onion. Cook for 4–5 minutes until tender-crisp with some char.
5
Return the chicken to the skillet and toss everything together.
6
Warm the tortillas in a dry skillet or microwave. Serve the chicken and pepper mixture in the tortillas with your choice of salsa, sour cream, or guacamole.
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