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Chicken Fajitas with Tomato and Avocado Salsa

Categories: Comfort Foods, Entertaining, Kid-friendly, Quick to fix
Type: Main Dishes

Fajitas are an easy, delicious stand-by that everyone will love.

Prep Time: 15M

Cooking Time: 15M

Serves: Serves 4


  • 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

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
Chicken Fajitas with Tomato and Avocado Salsa photo

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  1. 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.
  2. 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.
  3. 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.
  4. To serve, spoon the mixture onto the tortillas. Top with the salsa, and roll into wraps. Serve any extra filling on the side.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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