Chicken fajitas with tomato and avocado salsa

Chicken fajitas with tomato and avocado salsa
This speedy version of the Mexican favourite uses clever short-cuts to achieve
the flavours of the original.
INGREDIENTS
1 tbsp olive oil
2 onions, sliced into strips
2 red peppers, deseeded and cut
into strips
2 green peppers, deseeded and cut
into strips
2 red chillies, deseeded and finely chopped
2 garlic cloves, sliced
4 skinless chicken breast fillets,
cut into strips
1 small glass of dry white wine
handful of coriander leaves,
finely chopped
12 corn tortillas
METHOD
1 First, make the salsa. Halve, stone, peel, and chop the avocado. Put in a bowl with the tomatoes,
spring onions, and parsley. Drizzle over the olive oil and vinegar. Season with salt and pepper.
2 To make the chicken fajitas, heat the oil in a large frying pan over a low heat. Add the onions
and red and green peppers, and sauté for 5 minutes until starting to soften. Stir through the
chilli and garlic, and cook for a few seconds.
3 Increase the heat to medium-high, and add the chicken. Keep the mixture moving around
the pan, so that it doesn’t burn and the chicken is evenly cooked. Stir-fry for 3–5 minutes
until the chicken is no longer pink. Pour in the wine, and cook fiercely for 5 minutes. Stir
through the coriander.
4 To serve, spoon the mixture on to the tortillas. Top with the salsa, and roll into wraps. Serve
any extra salsa on the side.
 For the salsa
1 ripe avocado
handful of cherry tomatoes, chopped
1 bunch of spring onions,
finely chopped
handful of flat-leaf parsley, finely chopped
1 tbsp olive oil
1 tbsp white wine vinegar
salt and freshly ground black pepper

GOOD WITH Soured cream as an extra sauce.

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