Spicy Chicken Fajitas

with tomato salsa & smashed avocado

This is my take on Mexican fajitas, full of flavour and cooks in 20 minutes.  Most of the time is preparation which can be made in advance.  The onions, salsa and smashed avocado really give this dish the wow factor.  Peppers are a great source of vitamin C.  Did you know that red peppers contain 11 times more beta-carotene and 1.5 times more vitamin C than green peppers! Dry frying the tortillas gives them a subtle crunch and it holds everything together without getting soggy!

You will need...

Large bowl
Sauté pan with a lid
Small frying pan with a lid
Medium frying pan
2 small bowls
Mini Hand Mixer (optional)

4 large chicken breasts, trimmed & thinly sliced
1 large red onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
2 gloves of garlic, peeled and smashed
1 bay leaf (optional)
2 avocados, peeled, de-stoned, diced
1 lemon
3-4 large tomatoes on the vine, diced
Handful of fresh parsley, chopped
1 tbsp dried oregano
1 tbsp garlic granules
1 tbsp smoked paprika
1 tbsp cumin
1 tsp oak smoked sea salt (or sea salt)
1 tsp freshly ground black pepper
1/2 tsp ground allspice
1 tsp dried sage
8-10 tortillas (corn or wheat)
1 -2 tbsp rapeseed or olive oil
1 tbsp red wine vinegar
4-5 tbsp sour cream (optional)

To make...

Serves 4-6
  1. Slice the chicken into thin strips, drizzle with the oil, season well with smoked (or plain) sea salt and freshly ground black pepper
  2. Mix thoroughly then add the dried oregano, sage, cumin, smoked paprika, garlic granules & allspice, mix again and set aside while your prepare the rest of the dish
  3. Slice the peppers into thin strips, set aside 
  4. Cut the onion in half, remove the skin and thinly slice, repeat with the other half
  5. Peel the garlic and smash into a paste
  6. Cut the avocados in half, remove the pips, scoop the flesh out with a large spoon and dice into chunks, place into one of the bowls, squeeze over half the lemon, season lightly with salt and pepper and smash into a lumpy paste with a small fork, set aside
  7. Slice the tomato into small chunks, remove the stork, place into the mini blender (if using) add some of the parsley and pulse for a few seconds, until finely chopped or chop as finely as you can with a knife
  8. Place into the other bowl, season well and add the red wine vinegar, give it a stir and set aside
  9. When you are ready to cook everything, heat a little oil in the small sauce pan, add the onions and bay leaf (if using) and cook on a medium to low for a few minutes, add the garlic, put the lid on a cook for 10-12 minutes, stirring occasionally, until the onions are soft and sweet, turn off the heat and set aside
  10. While the onions are cooking, heat a tsp of the oil in the sauté pan, add the chicken strips and cook for 10-12 minutes, stirring occasionally so they don't stick to the pan
  11. Add the peppers and stir through, put the lid on a cook for another 5 minutes
  12. While the chicken and onions are cooking, dry fry the tortillas in the medium frying pan on a medium heat for a minute each side, set each one aside once its cooked, repeat with all the tortillas
  13. Once the chicken is cooked through, squeeze over the rest of the lemon and scatter with the parsley 
  14. I thinks it best served in the pan, in the middle of the table along side the smashed avocado, tomato salsa, onions and tortillas
  15. To serve, take a tortilla, spread over the avocado and salsa, top with onions and then the chicken and sour cream (if using), fold in half and eat immediately!
  16. Delicious hot or cold!

Nutritional Info
Per Serving
431g kcal | 21g fat | 4.6g saturates | 15g carbs | 15g sugars | 9.3g fibre | 39g protein | 1.1g salt


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