Scrumptious Spicy Chicken Fajitas With Guacamole, Salsa & Soured Cream Recipe

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If you’re like me, there have been many times when you may have reached for the packet of fajitas with that sachet that you just tip in. I do know how scrummy they can be, truly, but once I made my own, I never looked back. Change things up each time you make it – strips of frying beef or prawns are a sound alternative.

Ingredients

FOR THE ACCOMPANIMENTS

small handful chives

200g soured cream

small handful coriander

1 red chilli (optional)

1 lime

200g cherry tomatoes

1 tsp caster sugar (optional)

2 ripe avocados

1 spring onion

FOR THE FAJITAS

1 garlic clove

1 red onion

1 red pepper

1 orange pepper

8 corn or our tortillas

FOR THE SPICY CHICKEN

olive oil

4 medium boneless, skinless chicken breasts

1 tbsp paprika

2 tsp cumin powder

1 tsp dried oregano

1 lime

Method

Firstly, prepare the accompaniments. Finely chop the chives, put in a small bowl with the soured cream and stir together. For the salsa and guacamole, rip the leaves off the coriander, roughly chop and divide between 2 medium bowls. Then deseed and nely chop the chilli, if using, and again, divide between the bowls. Cut the lime in half and squeeze half into each bowl.
Quarter the cherry tomatoes and add to 1 of the bowls. Stir to combine, then season to taste, adding the sugar if you think it needs it. Finish the guacamole, halve the avocados, discard their stones, scoop the esh into the other bowl and give it a little mash with a fork. Trim and nely slice the spring onion (both the green and the white bits) and add, giving everything a good mix together, and season to taste.
Heat oven to 180C/160C fan/gas 4. Prepare the fajita mixture. Peel and nely chop the garlic, peel and nely slice the red onion, halve and deseed the peppers, then cut each into thin strips and set aside. Remove the tortillas from the packet and place the stack on a sheet of foil. Wrap them up tightly, sit the parcel on a baking sheet and place in the oven for 10-15 mins to warm through.
Meanwhile, cook the chicken. Put a good drizzle of oil in a large sauté pan or wok over a high heat. While the oil heats up, cut the chicken into short, thin strips, then carefully add them to the hot oil. Cook for 2-3 mins, stirring from time to time, until they start turning golden brown. Add the paprika, cumin and oregano, and season well. Halve the lime and squeeze in the juice, then add garlic, red onion and peppers. Reduce heat to medium and keep everything cooking for another 6-8 mins or until the chicken is piping hot and cooked through with no pinkness, and the peppers are just beginning to soften, then remove from the heat.
Spoon the accompaniments into serving bowls. Remove the tortillas from the oven, carefully unwrap and stack on a serving plate. Spoon the cooked chicken mixture into a warmed serving bowl. My family likes this served with everything in the middle of the table. Then it is a big free-for-all as everyone dives in!

Amy Sinclair

Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.