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Hot Chicken Chilli Fajitas




Source of Recipe


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List of Ingredients




• 4 skinless and boneless chicken breasts
• 1 tablespoon paprika
• ½ 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 cream

Recipe



• 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
• ½ teaspoon ground cumin
• ½ 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.