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
Ultimate version
Chargrilled marinated thighs with homemade guacamole and quick-pickled onions.
Per serving£7.10
Total cost£14.20
Time48 min
Ingredients for 2
- 400 g free-range chicken thighs , boned, sliced
- 2 romano peppers , sliced
- 1 red onion , sliced
- Marinade
- 2 tsp smoked paprika
- 1 tsp ground cumin , toasted
- 1 chipotle in adobo , finely chopped
- 2 lime , juiced
- 3 cloves garlic , crushed
- Guacamole
- 2 ripe avocado
- 1 ripe tomato , deseeded, diced
- To serve
- 6 soft corn tortillas
- 1 handful fresh coriander , chopped
Method
- Mix the marinade ingredients and coat the chicken, marinating for at least 30 minutes (ideally a few hours).
- Quick-pickle half the red onion in lime juice with a pinch of salt while you cook.
- Mash the avocado with the tomato, the rest of the onion, half the coriander, lime juice and salt to make the guacamole.
- Get a griddle pan smoking hot and chargrill the chicken in batches until charred and cooked through, then rest.
- Char the peppers and remaining onion on the griddle until blistered and smoky.
- Warm the corn tortillas directly over a flame or in a dry pan until lightly charred.
- Build each tortilla with chicken, peppers, guacamole, pickled onions and coriander.
Equipment
- cast-iron griddle pan
- pestle and mortar
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.
