Chicken fajitas with epic Mexican salsa
I think Mexican cuisine should be a fiesta of vibrant flavours and colours assaulting your senses at the table. I love it! These chicken fajitas are healthy and delicious – nothing like greasy old tex-mex. Say goodbye to buying pre-made flavour sachets as well, because my homemade salsa kicks major butt and it’s easy. Possibly the best part of this recipe is that makes for a very sociable communal dinner with everyone assembling their wraps at the table and making a huge mess – because after all, I reckon that’s what dinner time should be about!
Serves 4 adults or 2 adults and a couple of littlies.
Ingredients
3 chicken breasts (I use skin-on)
1 onion, sliced
1 red onion, sliced
4 cloves garlic, chopped
1 tbsp dried oregano (or 2 tbsp fresh)
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tbsp tomato paste
pinch chilli flakes (optional)
2 tsp brown sugar
1 x 400g can chopped tomatoes
1 cup salt-reduced chicken stock
1-2 roasted marinated capsicums, sliced
1-2 cobs sweetcorn, kernels sliced off (or use 1 drained can)
Tortillas
Fillings (choose some or all)
1 red onion, thinly sliced, plus juice of 1 lemon or lime
Sour cream
Avocado slices or guacamole
Chopped lettuce or baby spinach
Green capsicum, thinly sliced
Fresh coriander
Jalapenos
Method
Combine the onion slices in a bowl with the lemon juice and a big pinch of salt. Leave for 15-20 minutes, rinse and place in a serving bowl.
Heat a little oil in a medium frying pan over a high heat. Season the chicken breasts with salt and pepper, then add to the pan and cook for a few minutes or until one side is lovely and browned. Turn over and cook the other side to brown. Remove from the pan and set aside. Reduce the heat to medium.
Add 2 tbsp olive oil to the pan and cook the onion and garlic for about 7-10 minutes until soft, stirring occasionally. Add the oregano, cumin, coriander, paprika and chilli, and cook for another few minutes. Add the tomato paste, tinned tomatoes, stock, capsicum and corn kernels (if using). Stir to combine and add the chicken back in and nestle down to cover it as much as possible with liquid.
Simmer very gently for about 20 minutes, until the chicken is cooked through and the liquid has reduced to a thick salsa sauce. Taste and season with salt and pepper. If you like, add some lime or lemon juice to taste as well, and more chilli if you’re that way inclined!
Using tongs, place the chicken on a clean chopping board to cool for 5 minutes or so, then slice thinly. Add back to the salsa sauce, or serve separately. I like serving the whole pan on the table for people to help themselves out of, usually.
To serve, spoon some of the salsa and chicken on a warmed tortilla and top the rest of the fillings. Finish with a squeeze of lime, wrap it up and chow down!