How do you make a tasty fajita but keep your chicken moist? By marinating all your ingredients first. It doesn’t need to be for long but if the chicken gets just a bit of time with the green peppers, red onions, chillies, spices and oil it will tenderise ready for your hot griddle pan. There are lots of recipes for fajitas but these use traditional Mexican dried chillies – very spicy habaneros (that should be used sparingly and with caution!) and smoky chipotles (not as hot but still with a kick). You can buy these chillies online from places like Cool Chile Co, who specialise in all sorts of authentic Mexican ingredients, including really fresh soft corn tortillas.
- 4 chicken breasts, sliced into thin strips
- 2 green peppers, sliced
- 1 red onions, thickly sliced
- ¼tsp dried habanero chilli
- ½tsp dried chipotle chilli
- 1tsp smoked paprika
- 1tsp ground cumin
- 2tbsp olive oil
- 1 avocado, diced
- 10 cherry tomatoes, quartered
- Squeeze of lime juice
- 8 soft corn tortillas
- 8tbsp natural yogurt
Finely chop the dried chillies and cover them in boiling water for 10 minutes before draining.
Put the chicken, peppers, onion, chillies, spices and oil in a bowl. Mix well and leave to marinade for 10 minutes.
Get your griddle pan nice and hot and add your chicken mixture, stirring frequently to stop anything burning. Cook for about 5 minutes and then add a little water to make a sauce. Remove from the heat.
Mix the avocado and tomato with the lime juice, salt and pepper. Warm the tortillas in a dry frying pan. Divide the mixture between the 8 tortillas and top with a tablespoon of natural yogurt.
Replace the chicken with pork fillet and the cumin with cinnamon for a different take on this fajita recipe.