Chicken Fajitas with Tomato and Avocado Salsa

mexican

Serves- 4

Duration- 15 Minutes

Difficulty- Moderate

Category-

  • Main course
  • Mexican
  • Kid friendly
  • Pan fry

INGREDIENTS

  • FOR THE SALSA
  • 1 ripe avocado
  • handful of cherry tomatoes, chopped
  • 1 bunch of scallions, finely chopped
  • handful of fresh flat-leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • sea salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 onions, halved and sliced
  • 2 red bell peppers, seeded and cut into strips
  • 2 green bell peppers, seeded and cut into strips
  • 2 fresh red jalapeño chile peppers, seeded and finely chopped
  • 2 garlic cloves, thinly sliced
  • 4 skinless boneless chicken breast halves (preferably free-range), about 6oz (175g) each, cut into strips
  • 1/2 cup dry white wine
  • 8–12 corn tortillas, warmed
  • handful of fresh cilantro (coriander), finely chopped

 

PREPARATION

  • First, make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl with the tomatoes, scallions, and parsley. Drizzle in the olive oil and vinegar. Season with sea salt and black pepper and stir to mix.
  • To make the chicken fajitas, heat the oil in a large hot frying pan over low heat. Add the onions and red and green bell peppers, and sauté for 5 minutes until soft. Stir in the chiles and garlic, and cook briefly.
    Increase the heat to medium-high, and add the chicken. Keep the mixture moving around the pan, so that it doesn’t burn and the chicken is evenly cooked. Stir-fry for 3–5 minutes until the chicken is no longer pink. Pour in the wine, and cook for 5 minutes. Stir in the cilantro.
  • To serve, spoon the mixture onto the tortillas. Top with the salsa, and roll into wraps. Serve any extra filling on the side.
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