This tasty Mexican meal is ready in just half an hour. Put the prepared ingredients in the middle of the table so everyone can assemble their own. What could be easier?
- 500 g skinless chicken breast fillets
- 1 tbsp oil
- 1 tbsp sherry vinegar
- ½ tsp ground allspice
- 1 tsp dried oregano
- ¼ tsp chilli powder
- salt and freshly ground black pepper
- 1 avocado
- 2 tbsp lemon juice
- 2 tbsp chopped coriander leaves
- 1 small red chilli, seeds removed, sliced
- 8 wheat-flour tortillas
- ½ iceberg or cos lettuce, shredded
- 125 g (½ cup) sour cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 20 minutes
Preheat the oven to 180°C. Cut the chicken fillets into 1 cm strips and place in a bowl. Mix together the oil, vinegar, allspice, oregano, chilli powder and 1 teaspoon of salt. Pour over the chicken and toss to combine. Leave to marinate for 20 minutes, time permitting.
Meanwhile, peel and stone the avocado and mash it roughly in a mixing bowl. Add the lemon juice, coriander, chilli, salt and pepper and mix to combine.
Heat a heavy-based frying pan over medium–high heat. Add the chicken strips, in batches, and cook for 2–3 minutes, or until browned. You won’t need to add any oil to the pan as there should be enough in the marinade.
Warm the tortillas in the preheated oven. Serve with the lettuce, chicken, avocado mash and sour cream, allowing everyone to assemble their own fajitas.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.