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Chicken fajitas with jalapeno salsa and avocado
Serves: 4
Prep time: 45 minsTotal time: 
Recipe photograph by Lauren Mclean
Chicken fajitas with jalapeno salsa and avocado
Recipe by Annie Bell
Boost your fibre intake with this tasty fajita recipe. Avocados are an unexpected source of fibre, while wholemeal wraps and a tomato salsa provide even more
Serves: 4
Prep time: 45 minsTotal time:
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Nutritional information (per serving)
Calories
835Kcal
Fat
35gr
Saturates
9gr
Carbs
69gr
Sugars
11gr
Fibre
17gr
Protein
53gr
Salt
2gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 8 warm wholemeal tortillas, warmed up
- 4 tbsp reduced-fat soured cream
For the chicken
- 3 tbsp extra-virgin olive oil, plus 1 tsp
- juice of 2 limes
- ½ tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 x 640g pack skinless chicken breasts
- 2½ small red onions, thinly sliced
For the salsa
- 200g cherry tomatoes, quartered
- 4-6 slices pickled jalapeno, drained and finely chopped
- ½ small red onion, finely chopped
For the guacamole
- 2 ripe medium avocados, halved and pitted
- Tabasco, to taste
- 1 small garlic clove, crushed
- 2 tbsp finely chopped coriander
- 1 spring onion, trimmed and finely chopped
Step by step
- Combine 2 tablespoons of olive oil, 1 tablespoon of lime juice and the spices in a large bowl. Cut the chicken horizontally, then slice into thin strips. Add to the bowl and stir to coat, adding a little seasoning. Set aside to marinate.
- For the salsa, mix the cherry tomatoes with the jalapenos, red onion and seasoning in a small bowl. Dress with 1 teaspoon of olive oil and a squeeze of lime juice.
- Whiz the avocado to a purée in a food processor. Add 2 tablespoons of lime juice, a dash of Tabasco, the garlic, some salt and whiz again. Transfer to a bowl and mix in the coriander and spring onion.
- Heat 1 tablespoon of oil in a nonstick frying pan over a medium-low heat. Fry the red onions for 10-15 minutes.
- Transfer the onions to a serving bowl, turn up the heat to medium-high, add a third of the chicken and fry for about 3 minutes, until cooked through, turning occasionally and seasoning with salt at the end. Mix into the onions, keep warm, and cook the remainder in the same way in 2 further batches.
-
Dish up the warm tortillas, chicken, guacamole, salsa and soured cream in separate bowls for everyone to assemble their own.TipWarm the tortillas briefly in a frying pan over a low heat, or wrap in foil and warm in a medium oven.