Smoky Chicken Fajitas
760g
760
CO2
20%
kcal
40%
Protein
40%
Fat
Carbs
Often thought of as a Mexican classic, fajitas actually started out in the US in the 1970s. Mexican restaurants in Texas started marinating spare cuts of beef and serving it up in a tortilla roll. Our version of fajitas combines juicy chicken, smoky bell pepper and onion slices, all wrapped up in a deliciously fluffy tortilla.
Climate Kitchen Hacks: We switch some chicken for avocado and use natural yogurt rather than sour cream to reduce the carbon footprint of the dish. The same serving size has a 10% lower carbon footprint than regular chicken fajitas and a 90% smaller carbon footprint when compared to steak fajitas.
Serves: 4
Prep Time: 10 mins
Cooking Time: 15 mins
Ingredients:
1 cup (240g) tomatoes, diced
1/4 cup (60g) green/spring onion, finely sliced
1 tbsp olive oil
1 tsp white wine vinegar
Fajitas:
2 tbsp canola (rapeseed) oil
2 cloves of garlic, minced
1-3 tsp mild chili powder
1 tsp cumin
1 tsp smoked paprika
Salt and pepper, to taste
1 lb (400g) raw chicken breast, sliced
1 red pepper (1 cup/240g), sliced
1 yellow/or green pepper (1 cup/240g), sliced
1 large onion (1 cup/240g), sliced
8-12 flour or corn tortillas
4 tbsp (60ml) plain natural yogurt
1 avocado (140g), peeled and sliced
Lime wedges, to serve
Coriander/cilantro, chopped, to serve
Assemble, measure, and prepare the ingredients.
In a small bowl combine the tomatoes, green/spring onions, olive oil and vinegar for the tomato salsa. Mix and set aside to marinade.
In a large bowl, mix the oil, garlic, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Add the chicken and toss to coat.
Heat a large skillet or griddle over high heat. Add a spray of oil and the chicken and cook for about 7-8 minutes until browned and cooked through (test the thickest piece of chicken and make sure it is white through to the middle).
Remove the chicken from the pan and set aside.
In the same pan, add the peppers and onions, spray with oil, and cook for about 3-4 minutes or until softened.
Warm the tortillas in the oven, microwave, or skillet.
Assemble the fajitas by placing the chicken, peppers, onions, and avocado on the tortillas. Add a spoonful of tomato salsa, natural yogurt, and a sprinkling of coriander/cilantro.
Roll up the tortillas, serve extra salsa and a lime wedge on the side
Enjoy Y’all!
Instructions: