Ingredients (Makes 5 fajitas)
For the chicken filling
1. Boneless chicken thighs / breast – Around 300 – 400 gm, cut into long strips
2. Cilantro – 1/4 cup roughly chopped
Garlic – 4 large cloves, roughly chopped
Lime / lemon juice – 2 tsp
Chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
Cumin powder – 1/2 tsp
Salt – To taste
Coarsely grind ingredients numbered 2 in a blender / food processor. Marinate the chicken pieces with this ground mixture. Keep in the refrigerator for 8 hrs or at least 1 – 2 hrs.
Other ingredients
3. Green bell pepper – 1/2 large, sliced
Red bell pepper – 1/2 large, sliced
Onion – 1/2 medium, sliced
4. Salt – To taste
Pepper powder – 1/2 tsp
5. Vegetable oil – 1 – 1.5 tbsp
To serve
6. Tortilla – 5
7. Guacamole – 1/2 cup
8. Pico de gallo – 1/2 cup
9. Sour cream – 1/2 cup
10. Mexican shredded cheese – 1/4 – 1/2 cup (optional)
Method
1. Heat 1.5 tbsp oil in a wide pan or a cast iron skillet at medium-high heat. Add the sliced bell peppers, onion, season with salt and pepper powder and stir-fry for 4 – 5 minutes until they are browned along the edges. They should be half-cooked but still crunchy. Transfer to a plate.
2. In the same pan, heat 1 more tbsp oil. Add the chicken strips and fry at medium heat until browned on both sides, about 6 - 8 minutes. Add the bell peppers and onion. Stir-fry everything for a minute. Arrange immediately on warm tortillas and add all the toppings. Fold the tortilla into a pocket by bringing the bottom up first and then folding over each side. Enjoy!
