Chicken fajitas

Ingredients

• 2skinless, boneless chicken breasts (about 567 g)
• 4garlic cloves, minced
• 30 ml (2 tablespoons)chipotle in adobo, puréed
• 30 ml (2 tablespoons)fresh orange juice
• 15 ml (1 tablespoon)honey
• 10 ml (2 teaspoons)kosher salt
• 5 ml (1 teaspoon)dried Mexican oregano
• 2.5 ml (1/2 teaspoon)ground cumin
• 1.25 ml (1/4 teaspoon)ground coriander
• 1.25 ml (1/4 teaspoon)ground black pepper
• 60 ml (4 tablespoons)avocado oil
• 30 ml (2 tablespoons)unsalted butter
• 1 mediumred pepper, sliced into 6 mm strips
• 1 largeAnaheim pepper, sliced into 6 mm strips
• 1 mediumred onion, sliced into 6 mm strips
• 10 ml (2 teaspoons)kosher salt
• 10 ml (2 teaspoons)smoked paprika
• 1.25 ml (1/4 teaspoon)ground black pepper
• 5 ml (1 teaspoon)balsamic vinegar
• To taste, plus extra wedges for servingfresh lime juice
• To tastefresh coriander, chopped
• To tastewarm flour tortillas
• 1 medium (about 240 ml / 1 cup, or 227 g / 8 oz)avocado, peeled and stoned
• 120 ml (1/2 cup)sour cream
• 1garlic clove, minced
• 7.5 ml (1 1/2 teaspoons)kosher salt
• 30 ml (2 tablespoons)fresh lime juice
• 90 ml (6 tablespoons)cold water

Instructions

1. 1

   Slice the chicken

   Slice each chicken breast horizontally into cutlets, then cut the cutlets into strips about 1.3 cm (1/2 inch) wide.

2. 2

   Marinate the chicken

   Put the chicken strips in a large bowl with the garlic, chipotle, orange juice, honey, 10 ml (2 teaspoons) salt, oregano, cumin, coriander and 1.25 ml (1/4 teaspoon) black pepper. Toss thoroughly with tongs, cover and marinate in the fridge for 1 to 3 hours.

3. 3

   Cook the vegetables

   Heat a large pan over medium-high heat. Add 30 ml (2 tablespoons) avocado oil and all the butter, swirling to coat the pan. Add the peppers, onion, paprika, 10 ml (2 teaspoons) salt and 1.25 ml (1/4 teaspoon) black pepper. Cook, tossing and stirring, for about 6 minutes, until slightly softened but not mushy. Add the balsamic vinegar, toss to coat and cook for 2 minutes more. Transfer the vegetables to a plate.

4. 4

   Cook the chicken

   Return the same pan to medium-high heat and add the remaining 30 ml (2 tablespoons) avocado oil. When hot, add all the chicken and cook, stirring and tossing, for about 5–6 minutes, until fully cooked. Return the vegetables to the pan, squeeze fresh lime juice over the top and toss together. Cook for 1 minute more, then serve on a platter or individual plates with warm tortillas, fresh coriander leaves, lime wedges and the avocado crema.

5. 5

   Blend the crema

   Put the avocado, sour cream, garlic, 7.5 ml (1 1/2 teaspoons) salt, lime juice and cold water in a blender. Blend for about 30 seconds, until smooth. Alternatively, put everything in a jar and blend with a stick blender until emulsified. Serve straight away or refrigerate for up to 3 days.

What are chicken fajitas?

Fajitas are a Tex-Mex-style dish built around sizzling strips of meat and vegetables, typically served with tortillas so everyone can make their own wraps. This version seasons chicken with chipotle, citrus and spices, then pairs it with peppers, onion and a cool lime-avocado crema.

The method cooks the vegetables and chicken separately before bringing them together. That helps the vegetables keep some texture while the chicken gets direct contact with the hot pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 38g protein, 39g carbs, 30g fat.

Chicken supplies most of the protein, while the tortillas and vegetables contribute carbohydrates. Avocado, sour cream, oil and butter provide much of the fat; for a more balanced plate, serve a generous amount of peppers and onion with the filling and choose a tortilla portion that suits your appetite.

The marinade

Chipotle: puréed chipotle in adobo gives the chicken smoky heat, while orange juice and honey bring a little sweetness to the marinade.

Time: refrigerate the chicken for 1 to 3 hours as directed. The recipe does not call for a longer marinating time.

Getting the vegetables right

Cutting: keep the pepper and onion strips around 6 mm wide so they cook at a similar pace.

Doneness: cook them for about 6 minutes until they are slightly soft, not limp. The extra 2 minutes with balsamic vinegar coats the vegetables and adds a sweet-tart note.

Cooking the chicken

Pan heat: let the pan get hot before adding the oil and chicken, so the strips cook promptly rather than sitting in a cool pan.

Doneness: the method gives about 5–6 minutes of cooking time, but check that the thickest pieces are fully cooked. Return the vegetables for just 1 minute at the end to combine the juices without overcooking them.

Making the crema

Texture: blend the avocado, sour cream, lime, garlic, salt and water until the mixture is smooth. Add the cold water as listed to help create a pourable crema.

Serving: blend it shortly before serving for the freshest colour and texture. A stick blender and a jar work if you do not have a standard blender.

How to serve

Tortillas: serve them warm alongside the chicken and vegetables so they are flexible enough to wrap.

Finishing: set out the crema, fresh coriander and extra lime wedges at the table. Diners can add as much of each as they like.

Recipe notes & tips

• Slice the chicken into evenly sized strips so they cook at a similar rate.
• Keep the chicken refrigerated while it marinates.
• Use a large pan so the vegetables have room to soften without becoming crowded.
• Stir and toss the vegetables regularly, but stop cooking while they still have a little bite.
• Prepare the crema while the chicken marinates to make serving easier.
• Warm the tortillas just before serving so they are pliable.

Variations

• Adjust the heat: use less chipotle in the marinade for a milder filling.
• Change the peppers: use another sweet pepper in place of the Anaheim pepper.
• Add toppings: offer extra lime wedges and chopped coriander at the table.
• Make it dairy-free: use a suitable dairy-free alternative to the butter and sour cream.
• Use a different wrap: serve the filling in another type of tortilla if preferred.

Common mistakes to avoid

• Uneven chicken strips: cut them to a similar thickness so they finish cooking together.
• Crowded vegetables: use a roomy pan so they soften rather than steam in a heap.
• Overcooked vegetables: take them off the heat once slightly soft, before they turn mushy.
• Adding chicken to a cool pan: wait until the pan is hot so the chicken cooks promptly.
• Skipping the final minute: return the vegetables to the pan briefly so their juices combine with the chicken.

How to store

Refrigerate leftover chicken and vegetables in a covered container for up to 3 days, and keep the crema in a separate covered container for up to 3 days. Reheat the filling in a pan until hot throughout; warm tortillas separately. The crema can be served chilled.

Frequently asked questions