Mediterranean chicken fajitas

    1 hour 45 min

    A Mediterranean version of the Mexican classic, slightly piquant and packed with flavour. You can substitute the chicken breast with minute steak, if you prefer.

    1 person made this

    Serves: 4 

    • Marinade
    • 4 cloves garlic, finely chopped
    • 6 tablespoons red wine
    • 3 tablespoons Worcestershire sauce
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon sugar
    • 150ml fresh lime juice
    • 75ml tequila (optional)
    • 450g chicken breast, cut into strips
    • 2 tablespoons extra virgin olive oil
    • 1 onion, chopped
    • 1/2 green pepper, chopped
    • 1/2 red pepper, chopped
    • 1 handful fresh coriander, torn
    • To serve
    • 12 flour tortillas
    • 125ml soured cream

    Prep:30min  ›  Cook:15min  ›  Extra time:1hr marinating  ›  Ready in:1hr45min 

    1. Mix all the ingredients for the marinade together in a bowl, add chicken, cover and marinate in the fridge for at least 1 to 2 hours, or overnight.
    2. Heat the oil in a large frying pan, add the onions and sauté on medium-low heat for 5 minutes until soft but not coloured.
    3. Add peppers, most of the coriander, chicken and as much marinade you wish. Sauté until chicken is no longer pink in the middle, about 5 to 8 minutes.
    4. Serve in a dish garnished with the rest of the coriander, accompanied by hot tortilla wraps and soured cream.

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