Mild Mexican Chicken Fajitas
(1)
Mild chicken fajitas, not too firey and loaded with flavour. A taste sensation for lovers of flavour and not spice.
3 people made this
Ingredients
- 4 grams boneless and skinless chicken breast (diced)
- 1 red onion (thinly sliced)
- ½ red pepper (thinly sliced)
- ½ yellow pepper (thinly sliced)
- 2 tbsp tomato puree
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 pinch salt
- 2 tbsp water
- 8 flour tortillas
- 4 tbsp guacamole
- 1 tbsp fresh coriander (chopped)
- 4 tbsp salsa
- 4 tbsp soured cream
- 55 grams cheese (grated)
- 1 tsp mild chilli powder
Method
- Fry the chicken in a large wok with a little oil until the meat is sealed for about 3 minutes. Add the onion and peppers and turn down the heat and cook for about 10 minutes until the vegetables are beginning to soften and the chicken is thoroughly cooked through.
- Mix in a small bowl or a cup the tomato puree, oregano, cumin, paprika, chilli powder, salt and water. Stir the whole mixture into the pan and simmer for 1 minute.
- Warm up the tortillas in a hot oven or a microwave. Separate each tortilla and spread a tablespoon of guacamole on one side.
- Stir the fresh coriander into the chicken mixture, then divide the chicken mixture into the middle of each tortilla. Apply 1 tablespoon each of salsa, soured cream, a good sprinkle of cheese, then roll them up and serve warm.
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Reviews & ratings
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Reviews in English (1)
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Quite nice!Left out the guacamole though,yuck!Lol! - 07 Jul 2016
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