Chicken Fajitas with Guacamole and Sour Cream

Family is everything to me and there is nothing like enjoying fajitas as weekday meal with them. Believe me this DIY meal is so satisfying and pretty simple to make. Loved by hubby and kids love making their own fajitas and ate them up quick and said we loved it soooo much.

I don’t eat fast food that often, but I can say about how perfect this fajita is.

The traditional method of preparing the fajitas is grilling, but you can pan fry or grill your chicken or vegetables in the oven. The marinade holds the key to a good fajita. Lemon juice is a must for lending a sour flavor to the dish.

The chicken requires marination for some time with a mixture of few spices, lime juice , olive oil. The combination of marinating and grilling is key to tender, flavorful chicken here.

Fajitas are simply great when mates come over or getting all the family sharing stuff at the table.

Ingredients

·
4 tablespoons olive oil, divided

· 2 tablespoons lemon juice

· 1-1/2 teaspoons salt

· 1-1/2 teaspoons dried oregano

· 1-1/2 teaspoons ground cumin

· 1 teaspoon garlic powder

· 1/2 teaspoon paprika

· 1/2 teaspoon crushed red pepper flakes, optional

· 1 boneless skinless chicken breast, cut into thin strips

· 1/2 medium sweet red pepper, julienned

· 1/2 medium green pepper, julienned

· 1 large onion sliced

· 6 flour tortillas (8 inches), warmed

· Shredded cheddar cheese

· Sour Cream

For the Salsa

o ½-1 fresh red chili, to your taste

o 15 ripe cherry tomatoes

o 1 small bunch fresh coriander

o sea salt to taste

o freshly ground black pepper

o juice of 1 lime

o extra virgin olive oil

For the Guacamole

o 1 small handful of mixed-color cherry tomatoes

o ½-1 fresh red chili

o a few sprigs of fresh coriander

o 1 ripe avocado

o 1 lime

Directions

A griddle pan as it gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok.

Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into longstrips roughly the same size as your pepper strips.

Put the chicken into a bowl with lemon juice, paprika, oregano, garlic powder, cumin, red chili flakes. Drizzle over 2 tbsp of olive oil, season with salt and mix well. Put to one side to marinate for 1 – 4 hours.

For the salsa, finely chop your chili, roughly chop your tomatoes and the coriander. Put the chili and tomatoes into a bowl with the salt and pepper and the juice of 1 lime, then stir in chopped coriander.

To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chili and a handful of coriander leaves, including the top part of the stalks.

Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin, discard the skin. Squeeze over the lime juice and mix coriander, tomatoes. Taste and adjust the flavors, if needed. For the chicken and vegetables, heat the griddle pan, put all the pieces of chicken into your pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. Add pepper and onion(marinated for 10 minusing the same marinade as chicken) As the pan will be really hot, keep turningthe pieces of chicken and vegetables over so they don’t burn – you just want them to lightly char grill to give you a lovely flavor.

Warm your tortillas up in a microwave. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeezethe juices over the sizzling pan.

At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board. Serve with sour cream, guacamole alongside Cheddar, a grater, and salsa.

Recipe inspired by Jamie Oliver.

Thank you