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Chicken fajitas with guacamole
Chicken fajitas with guacamole
Serves 4
Cooks In30 minutes
DifficultySuper easy
Tap For Method
Ingredients
- 400 g free-range chicken breast strips
- olive oil
- sea salt
- freshly ground black pepper
- 1 tablespoon sweet smoked paprika
- 2 medium red onions
- 1 red capsicum
- 1 yellow capsicum
- 1/2 bunch of fresh coriander
- 8 corn tortilla wraps
- Guacamole:
- 1 large handful of mixed colour cherry tomatoes
- 1 fresh red chilli
- 2 ripe avocados
- 1-2 limes
- a few sprigs of coriander
- To Serve:
- chunky tomato salsa
- fat-free natural yogurt
Tap For Method
Tap For Ingredients
Method
1. Add the chicken strips to a bowl with a lug of olive oil, a pinch of salt and pepper and the paprika. Toss to coat,
then leave to one side.
2. Peel and finely slice the onions, deseed and finely slice the capsicums and pick the coriander leaves, discarding
the stalks.
3. Place a large frying pan on a high heat, add a splash of olive oil, the onion and capsicums and cook for around 5
minutes, or until slightly softened.
4. Add the chicken and cook for a further 5 to 10 minutes or until golden and cooked through, stirring occasionally.
5. Meanwhile, make the guacamole. Roughly chop the cherry tomatoes. Deseed and finely chop the chilli, then
finely chop a handful of the coriander leaves. Halve and destone the avocados, then squeeze the flesh onto a
board, discarding the skins and stones. Squeeze over the juice of 1 to 2 limes (depending how juicy they are), then
chop and mash everything together. Season to taste, adding a squeeze more of lime juice if you think it needs it.
6. Once the chicken is golden and cooked through, season to taste, then scatter over the remaining coriander
leaves.
7. Warm the wraps according to packet instructions, then take to the table along with the chicken and veg,
guacamole and bowls of fresh chunky tomato salsa and yoghurt so everyone can build their own.
Jamie's Tip: For a super-quick salsa, roughly chop a handful of Solanato tomatoes with a little red onion and some fresh red chilli, then mix with a lug of extra virgin olive oil and a squeeze of lime juice. Delicious!
then leave to one side.
2. Peel and finely slice the onions, deseed and finely slice the capsicums and pick the coriander leaves, discarding
the stalks.
3. Place a large frying pan on a high heat, add a splash of olive oil, the onion and capsicums and cook for around 5
minutes, or until slightly softened.
4. Add the chicken and cook for a further 5 to 10 minutes or until golden and cooked through, stirring occasionally.
5. Meanwhile, make the guacamole. Roughly chop the cherry tomatoes. Deseed and finely chop the chilli, then
finely chop a handful of the coriander leaves. Halve and destone the avocados, then squeeze the flesh onto a
board, discarding the skins and stones. Squeeze over the juice of 1 to 2 limes (depending how juicy they are), then
chop and mash everything together. Season to taste, adding a squeeze more of lime juice if you think it needs it.
6. Once the chicken is golden and cooked through, season to taste, then scatter over the remaining coriander
leaves.
7. Warm the wraps according to packet instructions, then take to the table along with the chicken and veg,
guacamole and bowls of fresh chunky tomato salsa and yoghurt so everyone can build their own.
Jamie's Tip: For a super-quick salsa, roughly chop a handful of Solanato tomatoes with a little red onion and some fresh red chilli, then mix with a lug of extra virgin olive oil and a squeeze of lime juice. Delicious!
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