Recipe : Chicken Fajitas
Apr 15th, 2008 by Susan
600g (1.25 lb) chicken tenderloins
4 flour tortillas
2 tbsp oil
2 red onions, thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
Marinade:
1/2 cup (125ml / 4 fl oz) lime juice
4 cloves garlic, crushed
2 tbsp oil
1/2 tsp salt
1/2 tsp black pepper
To make the marinade, combine the ingredients in a non-metallic bowl. Trim the chicken of any excess fat or sinew and toss in the marinade. Cover and refrigerate for 2 hours. Preheat the oven to moderate 180C (350F / Gas 4). Wrap the tortillas in foil and bake for 10 minutes to soften. Keep warm.
Heat half the oil in a cast-iron pan or heavy-based frying pan. Drain the chicken from the marinade and cook, in batches, over high heat for 4-5 minutes, or until charred and cooked through. Remove and keep warm. Add the remaining oil and cook the vegetables for 3 minutes.
Working with one tortilla at a time (and leaving the other tortillas wrapped up as you work), place a quarter of the chicken along the centre of the tortilla, top with a quarter of the vegetables and roll up to enclose the filling. Repeat with the remaining tortillas and filling. Serve with guacamole and a fresh tomato salsa.
Serves 4-6
