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#WFD – Chicken Fajitas with Avocado and Peppers
Serve chicken on top of tortillas or roll the chicken up in the tortilla to make it easier for the children to eat.
POLOKWANE – Fajitas are found in Tex-Mex cuisine and are commonly refered to any grilled meat usually served as a taco on a flour or corn tortilla.
Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, and diced tomatoes.
The northern Mexican variant of the dish name is called Arrachera.
Ingredients
- 15ml basil pesto
- 1 juice of 1 lime (plus extra juice to sprinkle)
- 2 cloves garlic, crushed
- 15ml oil
- 5ml Robertsons Origanum
- 5ml Robertsons Cumin
- 1 cup coriander leaves, chopped
- 800g chicken breasts, cut into strips
- 4 tomatoes, finely chopped
- 1 onion, half diced and half sliced
- 1 x KNORR Chicken Stock Pot
- 2 avocado
- 2 red peppers, cut into large strips
- 12 tortillas (to serve)
Method
- Combine lime juice, garlic, 5 ml oil, origanum, cumin, chopped coriander and basil pesto in a shallow bowl and season with pepper.
- Add chicken and toss to coat.
- Refrigerate and marinate for 1 hour or overnight.
- Combine tomato and diced onion in a small bowl and season (to taste).
- Halve and stone avocado, then slice and sprinkle with extra lime juice.
- Heat a frying pan.
- Toss red pepper and onion, sliced in remaining 10 ml oil and fry for 4 minutes, tossing frequently.
- Add chicken and KNORR Chicken Stock Pot and cook for 3-4 minutes until brown.
- Toss through red pepper and serve with tomato mixture, avocado, tortillas and extra coriander.
- Serve chicken on top of tortillas or roll the chicken up in the tortilla to make it easier for the children to eat.
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