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Chicken Fajitas with Tomato and Avocado Salsa
Fajitas are an easy, delicious stand-by that everyone will love.
Prep Time: 15M
Cooking Time: 15M
Serves: Serves 4
Ingredients:
- 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
Directions:
- 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.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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