Chicken Fajitas

2 tbs. olive oil

1 onion, sliced

1 red and green capsicum, sliced

4 chicken thighs, think sliced into strips

4 x La Banderita flour fajita 6” tortillas

Avocado slices, to serve

Lime, serve

Salt and pepper

Sauce

3 long red chillies, chopped

4 cloves garlic, chopped

1/2 tsp. coriander seeds

2 tsp. sweet smoked paprika

1 tsp. dried oregano

1 tbs. caster sugar

1/2 tbs. red wine vinegar

80ml olive oil plus a little extra

Make this with

Fajita

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

To make the sauce, place all of the ingredients into a small pot with 100ml of water over a low heat and gently cook for 15-20 minutes, ensuring it does not boil. Cool to room temperature then pour into a blender and blend with a pinch of salt until very smooth. This can be made up to week in advance and stored in an airtight container.

Step 2

Heat a BBQ or grill pan over a high heat. Place the onion and capsicum a teaspoon of oil and salt and pepper in a bowl and toss to coat vegetable well. Place on the grill and cook for 5-6 minutes or until slightly charred. Place in a bowl and keep warm.

Step 3

Massage oil over chicken and season with salt. Sear strips for 3-4 or until cooked through.

Step 4

Warm the tortillas in a dry pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.

Step 5

Toss chicken and charred vegetables, a good squeeze of lime and an extra splash of olive oil. Serve along with the sauce, avocado and warm tortillas.