Chicken fajitas
Strips of lime and cumin marinated chicken seared with charred peppers and onion, served sizzling with warm flour tortillas.
Method
- 1
Mix the lime juice, 2 tbsp oil, garlic, cumin, chili powder, paprika, oregano and salt in a bowl.
- 2
Add the chicken, toss to coat and leave to marinate at room temperature, or up to 4 hours in the fridge.
- 3
Heat a large heavy pan over high heat until it just starts to smoke, then add the 1 tbsp oil.
- 4
Cook the peppers and onion, tossing now and then, until charred at the edges but still crisp.
- 5
Tip the vegetables onto a plate.
- 6
Add the chicken to the pan in a single layer, in two batches if needed, and leave it untouched until browned underneath.
- 7
Stir and cook until the chicken is browned all over and cooked through.
- 8
Return the vegetables to the pan, squeeze over a lime wedge and toss everything together.
- 9
Warm the tortillas one at a time in a dry pan and stack them in a folded tea towel.
- 10
Bring the pan to the table and let everyone fill their own tortillas with chicken, vegetables, sour cream, avocado and coriander.
Notes
- A very hot pan is the point. Crowding it makes the chicken steam rather than brown, so cook in batches.
- Skirt or flank steak works the same way. Cook it to medium-rare and slice it thinly across the grain.
Equipment
Mixing bowl, Large cast-iron or heavy frying pan, Tongs, Clean tea towel