Chicken Fajitas

Ingredients · per serving

• 3 small Flour tortilla
• ½ tsp Dried oregano
• 1 lime Lime
• ½ pepper Red bell pepper
• 150 g Chicken breast
• ½ tsp Chilli powder
• 2 tbsp Olive oil
• 2 tbsp Salsa
• ½ pepper Yellow bell pepper
• 1 tsp Ground cumin
• 2 tbsp Soured cream
• small handful Fresh coriander
• to taste Salt
• 1 tsp Smoked paprika
• ½ tsp Garlic powder
• 50 g Onion

Instructions

1. Slice the chicken into 1cm strips (against the grain — look for the lines running across the meat, cut at right angles).
2. In a bowl, toss the chicken with 1 tbsp olive oil, the lime juice, smoked paprika, cumin, oregano, garlic powder, chilli powder, and salt. Marinate while you prep the veg (5-10 min).
3. Slice the peppers and onion into 1cm strips.
4. Heat a large frying pan or cast-iron skillet over high heat for 2 min until smoking hot. Add 1 tbsp oil.
5. Add the chicken in a single layer (work in batches if needed). Sear for 2 min without stirring — let it char. Flip and cook 2 min more. Lift onto a plate.
6. In the same pan, add the peppers and onion. Cook 5-6 min, stirring occasionally, until softened and starting to char at the edges.
7. Return the chicken to the pan, toss everything together for 30 sec to warm through.
8. Warm the tortillas in a dry pan for 20 sec per side, or wrap in foil and warm in a 180°C oven for 3 min.
9. Pile the chicken and peppers into the warm tortillas. Top with soured cream, salsa, fresh coriander, and a squeeze of lime.

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