Mains
Mexican
MexicanChicken Fajitas
Sizzling Tex-Mex chicken and peppers in wraps, served three ways. The tiers move from a shop-bought spice kit to a fresh marinade with lime and smoked paprika, up to chargrilled thighs with homemade guacamole and pickled onions.
Nut-free
Dairy-free
Better version
A fresh lime, garlic and smoked paprika marinade with three peppers.
Per serving£3.95
Total cost£7.90
Time35 min
Ingredients for 2
- 350 g chicken thigh fillets , sliced
- 1 red pepper , sliced
- 1 yellow pepper , sliced
- 1 red onion , sliced
- Marinade
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 lime , juiced
- 2 cloves garlic , crushed
- 2 tbsp olive oil
- To serve
- 6 soft flour tortillas
- 100 g soured cream
Method
- Mix the smoked paprika, cumin, lime juice, garlic and olive oil and toss the chicken in it. Leave for 15 minutes.
- Heat a large frying pan until very hot and cook the chicken in a single layer for 5-6 minutes until browned and cooked through. Remove.
- Fry the peppers and onion in the same pan for 5 minutes until charred at the edges but still with some bite.
- Return the chicken to the pan and toss everything together for a minute.
- Warm the tortillas and serve with the chicken, peppers and soured cream.
Equipment
The three ways, side by side
Budget
Chicken breast, a fajita seasoning sachet and soft wraps.
Better
A fresh lime, garlic and smoked paprika marinade with three peppers.
Ultimate
Chargrilled marinated thighs with homemade guacamole and quick-pickled onions.
