Tomato Chicken Fajitas

    (1)
    50 minutes

    Sizzling chicken with capsicum and onion are wrapped in a tortilla. This is a dish with plenty of fresh flavours.


    2 people made this

    Ingredients
    Serves: 4 

    • 400g chicken breast fillets, cut into strips
    • 2 garlic cloves, chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon mild chilli powder
    • 1 teaspoon paprika
    • 1/4 teaspoon dried oregano
    • grated rind and juice of 1/2 orange
    • juice of 1/2 lemon
    • 2 tablespoons sunflower oil
    • 1 cup fresh coriander leaves, chopped
    • 2 green capsicums, seeded and thinly sliced lengthways
    • 2 onions, thinly sliced lengthways
    • 8 flour tortillas
    • sprigs fresh coriander to garnish
    • 6 tablespoons extra-light sour cream
    • Tomato salsa
    • 4 spring onions, thinly sliced
    • 120g ripe tomatoes, diced
    • 1 medium-hot green chilli, seeded and chopped, or to taste
    • 2 tablespoons tomato paste
    • 2 garlic cloves, chopped
    • 1/2 teaspoon ground cumin
    • freshly squeezed lemon juice to taste
    • pepper to taste

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a bowl combine the chicken with the garlic, cumin, chilli, paprika, oregano, orange rind and juice, lemon juice, 1 tablespoon oil and 3 tablespoons coriander. Mix well so that all the chicken strips are coated, then leave to marinate for at least 15 minutes, or while you prepare the rest of the dish.
    2. For the salsa, combine all the ingredients. Add the remaining chopped coriander and mix.
    3. Preheat the oven to 180 degrees C. Heat a heavy-based frying pan until very hot. Brush with the remaining oil. Add the green capsicums and onions and cook for 6–8 minutes or until tender and lightly charred (do this in batches, if necessary). Remove from the pan and set aside.
    4. Wrap the tortillas, stacked up, in foil and place in the oven to warm for 10 minutes. Meanwhile, preheat the grill to high. Spread out the chicken in a shallow layer in the grill pan. Grill close to the heat, turning once or twice, for about 5 minutes or until thoroughly cooked.
    5. To serve, divide the chicken, onions and capsicum among the warm tortillas and roll up. Garnish with sprigs of coriander and serve with the salsa and sour cream. Or present the ingredients separately, with the tortillas wrapped in a cloth to keep them warm, and let your guests make their own fajitas.

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    So Tasty!  -  23 Sep 2009

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