1377. Chicken Fajita Tacos

Charring is essential to the flavor of these chicken fajitas. The amount of vegetables you consume in a single sandwich is purely coincidental and the flavor makes you forget how healthy it is.
If you have a portable stove, go ahead and cook outside. If not, set the ventilator on, open the window, and close the kitchen door because it will get smokey.

Ingredients:

Marinade:
1/4 cup lime juice
1/4 cup orange juice
2 Tbsp olive oil
2 garlic cloves, grated
1 tsp cumin powder
1 tsp salt
1/2 tsp black pepper

Fajitas:
450g skinless chicken breasts, halved horizontally
2 Tbsp olive oil
3 bell peppers , deseeded and sliced (red, yellow or green)
1 large onion , halved and sliced thickly

To serve:
8 small tortillas
1 large avocado , halved and sliced
sour cream
fresh lime wedges

Method:

Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours.
Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.
In the same pan, heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (cook in batches). Spread out, leave for 45 seconds (to char it).
Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.
To serve, warm tortillas using chosen method. Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold and devour.

صحة و عافية