Tuesday 10 June 2014

Chicken fajitas

Today while coming back from work I passed Chiquitos (a Mexican restaurant) and I thought why not make fajitas tonight. I had all the ingredients I needed, except the tortilla wraps which I picked up from Sainsburys on my way. On the train home, I was thinking and planning of ways to make it quick and simple while keeping it healthy. 

The salsa and guacamole are quick fixes and super easy. I haven't used any cream in the guacamole and instead of sour cream I used fat free fromage frais.  With a bit of multi tasking, and help from the hubby, a fabulous dinner was ready in no time! 

Serves 2-3


For the fajitas

2 skinless chicken breast fillets
1 tbp oil
1 tsp smoked paprika
1/4 tsp cumin powder
zest of 1 lime
Juice of 1/2 a lime
About 1 pepper (I used 1/4 of a red, yellow and green pepper each)
Fat free fromage frais (you can use sour cream) - 
Grated cheddar cheese
4  tortillas

For the salsa

1/2 a small onion, finely chopped
A handful of cherry tomatoes
1 green chilli finely chopped
1 tsp lime juice
Salt and pepper
Few sprigs of coriander

For the guacamole

2 ripe avocados
1 tsp lime juice
1 tsp finely chopped onion
Salt and pepper to taste
A few sprigs of coriander
A pinch of paprika or chilli powder


Cut the chicken into thin strips. In a bowl, add the oil, a tsp of smoked paprika, a tsp of cumin powder, lime zest and juice of half a lime. Mix well. Add the chicken and coat well. Keep aside to marinate while you prep the rest of the ingredients.

Prepare the salsa - chop the cherry tomatoes into quarters, add the finely chopped green chilli, finely chopped onion, lime juice and the coriander. Season with some pepper. Add salt just before serving.

Prepare the guacamole - Halve and stone the avocado and scoop it out of its skin into a bowl. Add the finely chopped onion, lime juice and coriander. Season with salt and pepper and sprinkle over a pinch of paprika.

Cook the chicken and peppers - Heat a grill pan on high heat. De-seed the peppers and cut them into strips.

Once the pan has heated, add the chicken and cook for 3-4 minutes, turning frequently. Toss in the peppers and cook for a further 2-3 minutes, until the chicken is cooked through. Season with salt and pepper.

Heat up the tortillas in the microwave or in the oven (as instructed on the pack) 

Assemble everything on a platter. Layer up the chicken and peppers along with the salsa, guacamole and cheese on the tortilla. Roll it up (if you can)!

Have a fantastic supper!

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