Hot Chicken Chilli Fajitas
Source of Recipe
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List of Ingredients
� 4 skinless and boneless chicken breasts
� 1 tablespoon paprika
� � tablespoon chilli power
� 1 teaspoon golden caster sugar
� Finely grated zest and juice of 1 lime
� 2 tablespoons chilli oil
To serve:
� Tomato and avocado salsa
� 8 medium wheat flour tortillas, warmed
� Shredded iceberg lettuce
� 142ml/ 5 fl oz carton soured creamRecipe
� Cut each chicken breast lengthways into 8 strips and transfer to a large bowl.
� Stir in the paprika, chilli powder, sugar, lime zest and juice and the chilli oil.
� Cover and leave to marinate for at least 1-2 hours, or up to 24 hours in the fridge. Remove from the fridge at least 30 minutes before cooking.
� Meanwhile, soak 16 bamboo skewers.
� Thread 2 pieces of chicken onto each skewer.
� Place under the grill for 2-3 minutes on each side until cooked through
� Place the skewers on a serving plate and hand around the tomato and avocado salsa, warmed tortillas, lettuce and soured cream and allow each person to assemble their fajitas.
Tomato and avocado salsa
� 4 large ripe tomatoes, deseeded and finely diced
� 1 red chilli, deseeded and finely diced
� � teaspoon ground cumin
� � teaspoon ground coriander
� Juice of 1 lime
� 1 small red onion, finely chopped
� 2 medium-ripe avocados, halved, stoned, peeled and finely diced
� 2 tablespoons extra virgin olive oil
� 8 tablespoons roughly chopped coriander leaves
� Salt and freshly ground black pepper
� Combine all the ingredients and season to taste. Best served freshly made.
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