How to make the best fajitas...
How to cook the perfect onions: Cooking onions in water at the start is a good cheat – it softens them without the risk of them catching and burning when frying in oil.
How to roast peppers: Roasting peppers yourself and taking the time to peel off the skin will give them a smoky depth that a jarred pepper could never have.
How to cook the best chicken for fajitas: For the best flavour, buy the best-quality, free-range chicken you can find. Get it well browned at the start – this caramelisation will be a strong building block for flavour.
How to prepare guacamole: Save the avocado stone when prepping the guacamole: add it back to the bowl once made – it will stop the dip browning.
- vegetable oil 2 tbsp
- chicken breasts 3, cut into long strips
- onions 4, thinly sliced
- red peppers 2, halved
- yellow peppers 2, halved
- garlic 4 cloves, sliced
- red chillies 2, deseeded and finely chopped
- coriander a large handful, stalks finely chopped, leaves roughly chopped
- smoked paprika 1 tsp
- ground cumin 1 tsp
- limes 2, zested and juiced
- avocados 3, ripe
- red onion 1 small, finely chopped
- limes 2, juiced
- coriander a handful, chopped
- cherry tomatoes 200g, halved and tossed with 1 tbsp of white wine vinegar
- hot salsa (shop-bought)
- soured cream
- hot sauce
- cheddar grated
- tortillas see notes below
Heat the oil in a large frying pan, season the chicken generously and fry over a high heat until really golden. Scoop out onto a plate. Reduce the heat to medium-high, tip in the onions, season generously and add 150ml water. Cook for 15 minutes, stirring regularly until all of the water has evaporated. Turn down the heat, adding a little more oil if needed, and cook for 30 minutes or until the onions are really soft and caramelised. Add a splash of water if they start to catch.
Meanwhile, heat the grill to high and cook the peppers until blackened. Tip into a bowl, cover with clingfilm and leave to stand for 10 minutes. Peel and discard the skins and seeds, and slice into 2cm strips.
To make the guacamole, halve and stone the avocados, reserving the stones, and smash in a bowl until chunky. Add the remaining ingredients with lots of seasoning and continue to mash until well combined. Add the stones back to the bowl, until you’re ready to serve.
Once the onions have caramelised, add the garlic, chillies, coriander stalks and chicken to the pan and cook for 5 minutes, stirring well, until soft. Tip in the spices and cook for a minute, then add the lime zest and juice, and peppers, and cook for 2 minutes, stirring gently so as not to break up the peppers. Add the coriander leaves, stir well, and serve with dressed cherry tomatoes, hot salsa, soured cream, hot sauce, cheese and tortillas.
Watch our 20-second video for the easiest way to stone an avocado...
If you’ve got a gas hob at home, use a pair of tongs to hold the tortillas over the flame – they’ll get a little charred and add some lovely smokiness to the wraps.
- kcals 495
- fat 28.7g
- saturates 5.2g
- carbs 20.6g
- sugars 16g
- fibre 12.2g
- protein 32.5g
- salt 0.2g