Chicken fajitas with tomato salsa and avocado cream
This one's a treat for my lovely mum, who's currently planning a million different menus in her head. Four of my old roommates from university are coming to stay this Sunday and, being Indian, my mum's foremost concern is what we should feed them. I've told her they're all in their twenties and pretty self-sufficient but those words have fallen on deaf ears. Love you, Mama ;)
My mum's not much of a meat eater; she picks at beef or lamb the same reluctant way a child plays with the portion of peas on his plate. But somehow, if you encase a few tender strips in a warm wrap overflowing with veggies and sauce, she's okay. Hence her love for burritos, shawarmas and fajitas. And who can blame her? They're delicious.
This is another amazingly easy weeknight dinner. I like to marinate the chicken for at least an hour but you can make it the night before if you tend to come home hangry for dinner. Side note: don't you love the word 'hangry'? It's just so accurate. My dad is a pretty chill guy but if he isn't, it's because he's either hangry (hungry and angry) or slumpy (sleepy and grumpy). The marinade makes the chicken strips wonderfully succulent and flavourful, and you can adjust the spices to your liking. If you're vegetarian, try using Quorn's chicken strips instead. Along with the usual chargrilled peppers, I made a quick tomato salsa and some avocado cream. I whiz both of these in the food processor so it's ready in minutes and wonderfully smooth. Feel free to load your fajitas up with shredded cheese or sour cream as well. When it comes to fillings, the more the merrier ;)
Chicken fajitas
Serves 3-4.
INGREDIENTS
- 4 chicken breast halves (500g)
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2-1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2-1 tsp ground pepper
- 2 garlic cloves, finely minced
- 1/2 tsp red chilli flakes (optional)
- 1 tablespoon canola oil
- 1 red pepper
- 1 yellow pepper
- 1/2 medium red onion
- Avocado cream (recipe below)
- Tomato salsa (recipe below)
- 6-8 multigrain or flour tortillas
METHOD
Slice each chicken breast in half horizontally and then cut into strips.
In a resealable plastic bag, mix together all the spices and then add the oil, garlic, lemon juice and chicken strips. Seal the bag and shake well to combine. Refrigerate for 1-2 hours or overnight, until ready to cook.
Slice the red onion into half-moons and the peppers into thin strips*.
Heat one tablespoon oil in a large pan (I like to use a square grill pan) over medium-high heat. Sauté the peppers and onions for about 7 minutes or untiltender and lightly charred. Set aside.
In the same pan, add the marinated chicken in a single layer and cook for 4-5 minutes on each side, until fully cooked and lightly browned.
Heat the tortillas in the microwave for 30 seconds on high, or wrap all the tortillas in aluminum foil and bake in a preheated 180°C oven for 10-15 minutes.
To assemble, fill the tortillas with the chicken, peppers and onions. Drizzle and blob over the tomato salsa and avo-cream, along with any other toppings, wrap and eat.
Notes: I know you know how to cut a pepper. But if, like me, you hate when the seeds go everywhere, try this method from Gordon Ramsay. I've been using it for years and it really works.
Avocado cream
INGREDIENTS
- 1 ripe avocado, peeled and destoned
- 2 1/2 tablespoons lemon/lime juice
- 2 tablespoons chopped red onion
- 2 tablespoons chopped cilantro
- Salt, to taste
METHOD
Add all the ingredients to a food processor and blend until smooth.
Tomato salsa
INGREDIENTS
- 2 medium tomatoes, roughly chopped
- 3 tablespoons chopped red onion
- 1 small green chilli
- 2-3 tablespoons chopped cilantro
- 2-3 tablespoons lemon juice
- Pinch of ground cumin
- Pinch of garlic powder
- Salt, to taste
METHOD
Whiz everything together in your food processor until smooth. Taste and check for seasoning.
