Chicken Fajitas

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Chicken Fajitas

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February 28, 2017

  • Yields: 6 Serves


6 Boneless, skinless chicken breast halves, about 170g each


1/4 cup Olive Oil

3 tbsp Fresh Lime Juice

2 tbsp Red Wine Vinegar

2 tbsp Finely Chopped Onion

1 Clove Garlic, minced

1/4 tsp Sugar

1/2 tsp Dried Oregano Leaves

1/4 tsp Salt

1/4 tsp Freshly Ground Black Pepper

1/2 tsp Ground Cumin

Other Ingredients

1 Red Onion, cut into 10mm slices

4 Tomatoes, cut into 10mm slices

1 Red or Yellow Capsicum, stem and seeds removed and cut into quarters

6 Large Flour Tortillas

1 Avocado, sliced



To make the marinade: Use a shallow, non metal container and combine the ingredients. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Remove the chicken breasts from the marinade and discard the marinade. Cook the chicken breasts over direct/medium heat. Preheat a hotplate over direct/high heat and cook the onion slices, tomato slices and capsicum quarters. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side.

Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum and avocado in warm tortillas and roll up to eat. Serve with salsa.