Chicken Fajitas, Pico De Gallo and Guacamole
Homemade chicken fajitas using a mexican blend of spices and served with homemade pico de gallo salsa and guacamole.
Ingredients
For the Chicken Fajitas
- 2 Chicken breasts
- 1 tbsp each of cumin, smoked paprika, smoked salt, garlic powder, onion powder, cayenne pepper, chilli powder
- 1 tsp black pepper
- 1 Lime Zested and juiced
- 1 Bell pepper or 1 half of each colour, thinly sliced
- 1 Onion thinly sliced
For the Guacamole
- 1 Avocado
- 3 Spring onions finely sliced
- 1 small Onion very finely diced
- 1 Tomato Diced
For the Pico De Gallo
- 2 Tomatoes very finely diced
- Small bunch of coriander
- Olive oil
- Tortilla wraps and sour cream to serve
Instructions
- Place chicken breasts in between two sheets of cling film. Bash with a rolling pin or meat tenderiser until they are the same thickness all over. The chicken breasts.
- Mix all the spices with a tablespoon of olive oil, the lime zest and a squeeze of lime juice. Coat the chicken in the spices and leave to marinate for up to 3 hours if you have time (this is not essential, but will give the chicken more flavour)
- Whilst the chicken is marinating, slice the onion and pepper, ready for frying.
- For the guacamole, scoop out the flesh and discard the seed. Place on a chopping board and start chopping up, mixing in one of the diced tomatoes and the spring onions. Keep chopping until you get to the consistency you want- I like it quite chunky. Place in a bowl and mix through the juice of half a lime and a good grinding of salt and pepper.
- For the pico de gallo simply mix the remaining tomatoes with the diced onion in a bowl. Chop up most of the coriander, leaving some for sprinkling over the chicken. Add to the tomato and onion mix and add a little salt.
- Heat a frying pan and a griddle pan over a high heat.
- Fry the chicken breasts on the griddle pan for around 3 minutes on each side or until cooked through. Fry the onions and peppers in a little olive oil in a frying pan, stirring continuously until soft.
- Slice the chicken, place on top of the vegetables and serve the chicken fajitas on a platter, with the tortilla wraps, sour cream, guacamole and pico de gallo on the side.
