Chicken fajitas with peppers, onion and guacamole
Strips of chicken breast marinated in lime, garlic and spices and seared over a high heat with colourful peppers and onion, then wrapped in warm flour tortillas with guacamole. Fajitas come from northern Mexico and Texas, and are also made with beef skirt steak.
- 45 minTime
- 40 minHands-on
- 4Portions
- ≈ 55 krper portion
- 820kcal per portion
Ingredients for 4 portions
- 600 gChicken breast, in strips
- 1Lime
- 2 clovesGarlic, crushed
- 1 tspCumin
- 1 tspOregano
- 1 tspPaprika
- 3 mlChili flakes (optional)
- 1 tbspRapeseed oil, for the marinade
- to tasteSalt
- to tasteBlack pepper
- 3Bell peppers, ideally different colours, in strips
- 1Yellow onion, sliced
- 2 tbspRapeseed oil, for frying
On the side
- 12Tortillas
- 2Avocados
- 1Lime, for the guacamole
- 1Tomato, finely chopped
- ½Yellow onion, finely chopped
- 10 gCoriander, chopped
Method
- Squeeze the lime over the chicken in a bowl. Add the garlic, cumin, oregano, paprika, chilli flakes if using, oil, salt and pepper and mix well.
- Leave the chicken to marinate for 15 minutes.
- Meanwhile, cut the peppers and onion into strips.
- Make the guacamole: mash the avocados with a fork and mix in the lime juice, tomato, chopped onion, coriander and salt.
- Heat half the frying oil in a large frying pan over a high heat. Fry the peppers and onion for 5–6 minutes, until softened but still with some bite and charred at the edges. Lift them out.
- Heat the rest of the oil in the same pan and fry the chicken in batches for 5–6 minutes, until nicely browned and cooked through. Return the vegetables and toss together.
- Warm the tortillas in a dry frying pan and wrap them in a tea towel.
- Bring the sizzling pan to the table with the tortillas and guacamole and let everyone fill their own fajitas.
The cost is estimated from Swedish grocery prices.
