UNITS
SCALE
INGREDIENTS
SEASONING
- 1 tbsp Olive oil , extra virgin
- 1 tbsp Lime juice
- 1 tsp Chili powder
- ½ tsp Paprika , smoked
- ½ tsp Onion powder
- ½ tsp Black pepper, freshly ground
- ½ tsp Cumin , ground
- To taste Salt
CHICKEN
- 1½ lbs Chicken breast, boneless and skinless
- 2 tbsp Olive oil, extra virgin
FILLINGS
- 1 tbsp Olive oil , extra virgin
- 1 large Yellow onion, sliced
- 2 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 tbsp Lime juice
- 8 Flour tortilla , 15 cm / 6” diameter
- ½ cup Cheddar cheese, grated
METHOD
- In a large bowl, combine olive oil, lime juice, chilli powder, paprika, onion powder, black pepper, cumin and salt.
- Cut chicken breast into strips and toss in spice mixture.
- In a large skillet, heat olive oil over medium high heat. Add chicken and cook for 3-5 minutes. Remove chicken from pan and set aside.
- In the same skillet, add olive oil. Saute onions until they become soft, about 2 minutes.
- Add red and green bell peppers and cook for an additional 2 minutes. Return chicken back to skillet and stir to combine.
- Squeeze lime juice overtop and serve on tortillas, with grated cheddar cheese.
NOTES
- To prevent overcrowding your pan, you may need to cook chicken in batches
- Alternatively, you can use corn tortillas (remember they need to be heated)
- Garnish fajitas with toppings of your choice. Lettuce, tomatoes, salsa and sour cream all work well
