Mexican Chicken Fajitas

 

 

 

 

 

 

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!

 

 

 

Pico de Gallo / Salsa Fresca / Fresh Tomato Salsa

 

 

 

 

Ingredients

Tomato – 1 large, cut into small cubes

Onion  – 3 tbsp, finely chopped (I used spring onion for a milder flavor)

Cilantro – 2 – 3 tbsp, finely chopped

Lime / lemon juice – 1 – 2 tsp

Jalapeno pepper – 1/2 small, minced

Salt – to taste

Pepper powder – 1 pinch, optional

Method

Combine all the above ingredients in a bowl. Set aside for 15 minutes. Serve with chips, fajitas, quesadilla, tacos etc.

 

 

Guacamole / Mexican Avocado dip

 

 

Ingredients

1. Ripe avocado – 1 medium

2. Red onion – 2 tbsp, finely chopped (You can use spring onion instead for a milder flavor)

    Tomato – 1/2 small, seeded and chopped

    Jalapeno or Serrano chili pepper, seeded and minced – 1/2 tsp,

    Garlic – 1 small clove, minced (optional)

    Pepper powder / cayenne chilly powder – 1 pinch (optional)

    Lemon/lime juice – 1.5 - 2 tsp

    Cilantro – 2 tbsp, finely chopped

    Salt – To taste

Method

Peel and pit the avocado. Scoop its flesh into a bowl. Mash the avocado flesh with a fork. Add the rest of the ingredients. Mix well. Serve with chips or with fajitas, quesadillas, tacos etc.

Tip

To prevent guacamole from browning – 1) Add a little lime juice at the end, just covering the surface. It will keep it fresh and green for a few hours. 2) Put the avocado pit inside the guacamole until serving.

 

 

Fresh Peach Salsa / Salsa de Melocoton

 

 

 

Ingredients (Serves 3 - 4)

Ripe peaches or nectarines - 2

Garlic clove - 1 small, finely chopped

Red jalapeno chilies - 2, seeded and finely chopped

Scallions (green onions) - 2, chopped

Red onion - 1/2 small

Lime juice - 3 - 4 tsp

Paprika - 1/4 tsp

Pepper powder - 1/4 tsp

Chopped cilantro - 1 tsp

Salt - To taste

Method

Slice the peaches in half but do not peel. Remove the pit and cut the flesh into 1 cm dice. Place in a bowl. Add in the garlic, chilies, scallions and red onion. Pour in the lime juice. Mix well. Add the paprika, pepper powder and salt. Mix well. Garnish with chopped cilantro. Serve as an accompaniment to grilled meat or chicken.

 

Recipe Courtesy - street food by Tom Kime