Name: Chicken Fajitas
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 600 g chicken breast (cut into 1 cm strips); 3 tbsp lime juice; 2 tbsp vegetable oil; 2 cloves garlic (crushed); 2 tsp ground cumin; 2 tsp paprika; 1 tsp red chili powder; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp salt; 2 tbsp vegetable oil; 3 bell pepper (mixed colours, sliced); 2 onion (thickly sliced); 8 flour tortilla; ½ cup sour cream; 1 avocado (sliced); 1 lime (cut into wedges); 2 tbsp fresh coriander (chopped)

1Preparation

Mix the lime juice, oil, garlic, all the spices and the salt in a bowl.
Toss the chicken strips in the marinade, cover and chill for 30 minutes.
Slice the peppers and onions into evenly thick strips.

2Cooking

Heat 1 tbsp oil in a heavy pan over high heat, add half the chicken, leave undisturbed for 2 minutes to brown, then toss 3 minutes until cooked. Remove and repeat with the rest.
🔥 high heat
Add the remaining oil, peppers and onions to the same pan and toss 4–5 minutes until the edges soften and brown but they keep some bite.
🔥 high heat
Return the chicken to the pan and toss everything together for 30 seconds.
🔥 high heat
Warm the tortillas in a dry pan for 20 seconds per side until soft and pliable.
🔥 medium heat

3Serving

Serve the chicken and vegetables sizzling hot from the pan with the warm tortillas.
Set out the sour cream, avocado, coriander and lime wedges alongside.

💡 Tips & common mistakes

Common mistake: cooking all the chicken at once, so it releases water and boils instead of browning. Cook in two batches.
Do not marinate in lime for more than 2 hours; the acid makes the chicken rubbery.
Slice the chicken across the grain so it stays tender.