Fajitas have always been great for sharing with friends and getting the whole family together at one table. Here is how to make this famous recipe that serves two people. It is quick and super easy to make.
Bring all the ingredients together and get ready to start with this interesting recipe:
Ingredients:
1 red pepper, 1 medium red onion, 2 skinless and boneless higher-welfare chicken breasts, 1 teaspoon smoked paprika, a pinch of ground cumin, 2 limes, olive oil, freshly ground black pepper, 4 small flour tortillas or 2 large, 150 ml fat-free natural yoghurt, 50g cheddar cheese
FOR THE SALSA
1/2 -1 fresh chilli, 15 ripe tomatoes, 1 small bunch fresh coriander, sea salt, freshly ground black pepper, 1 lime and extra virgin olive oil
FOR THE GUACAMOLE
1 small handful of mixed-colour cherry tomatoes, ½-1 fresh red chilli, a few sprigs of fresh coriander, 1 ripe avocado and 1 lime
Now, when you are done with collecting all the ingredients, let’s get started:
Put your griddle pan on high heat. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and slice your onion. Next, slice your chicken lengthways into long strips roughly the same size as your pepper strips.
Put the peppers, chicken and onion into a bowl with paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or while you make your salsa.
Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. Put the tomatoes with chilli into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.
Use a pair of tongs to put together all the pieces of pepper, onion, and chicken, which is golden and cooked through. Keep turning the pieces of chicken and vegetable over so that they don’t burn. Let them lightly chargrill to give you a lovely flavour.
To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Chop up the flesh with 1/2 -1 red chilli and some coriander leaves, including the top part of stalks.
Halve and stone the avocado, followed by squeezing it over a board so that the flesh comes out of the skin. Discard the skin. Chop everything together after squeezing the lime juice. Taste and adjusts the favours, if needed.
Warm your tortillas up in a warm dry frying pan or microwave. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.
At the table, cautiously help yourselves to the chicken and vegetables straight from the hot grill pan.
Just be sure to put it down on the top of something that won’t burn, like a chopping board. Serve with bowls of natural yoghurt and guacamole alongside your Cheddar, a grater and your lovely salsa.
