3 Step Chicken Fajitas Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Steps:

• HEAT 2 teaspoons of cooking oil in a large nonstick skillet over medium-high heat. Add onion & peppers mix and spices to the skillet; saute 10 minutes or until vegetables are tender. Remove mixture from skillet.
• HEAT 1 teaspoon oil over medium-high heat in same skillet. Add chicken; cook, stirring constantly for 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in lime juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.
• PLACE 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon each of cheese, sour cream, and salsa. Roll up and enjoy.
• *SPECIAL NOTE: Frozen mix can be substituted with 2 cups sliced green bell peppers and 2 cups sliced onion.

Steps:

• In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.
• Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.
• Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.