Chicken fajitas with jalapeno salsa and avocado
Serves 4 | prep 45 mins | total time
Chicken fajitas with jalapeno salsa and avocado
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Serves 4 | prep 45 mins | total time
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
Rate
Nutritional information (per serving)
Calories
835Kcal
Fat
35gr
Saturates
9gr
Carbs
69gr
Sugars
11gr
Fibre
17gr
Protein
53gr
Salt
2gr
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.
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Tip Warm the tortillas briefly in a frying pan over a low heat, or wrap in foil and warm in a medium oven.
