Chicken fajitas
Smoky spiced chicken thigh and charred bell pepper strips, sizzled in one hot pan and piled into warm tortillas with avocado, sour cream and lime.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 720 kcal
Ingredients
Method
Put your largest skillet, ideally cast iron, over high heat to get properly hot. While it heats, toss the chicken strips in a bowl with the paprika, cumin, garlic powder, chili powder, oregano, salt and 1 tbsp of the oil.
Add the remaining oil to the pan, then the bell pepper and onion. Cook, tossing only every minute or so, until charred in spots and just softened. Tip onto a plate.
Add the chicken to the hot pan in a single layer and leave it for 2 minutes to brown, then stir-fry until golden and cooked through with no pink in the middle.
Meanwhile, wrap the tortillas in a damp paper towel and microwave until warm and soft.
Return the vegetables to the pan, squeeze over the lime juice and toss for 30 seconds. Take the pan straight to the table with the tortillas, avocado, sour cream, cilantro and lime wedges so everyone can build their own.
Tips
- Don't crowd the pan. If it's under 12 inches wide, cook the chicken in two batches so it browns rather than stews.
- Swap the flour tortillas for corn tortillas and skip the sour cream to make it gluten-free and dairy-free.
- Leftover filling keeps 2 days in the fridge and makes a great quesadilla.
