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Hot Chilli Chicken Fajitas

Diabetic.Foodie's picture
  Chili oil 1 Tablespoon
  Chili powder 1 Tablespoon
  Paprika 1 Tablespoon
  Castor sugar 1 Pinch
  Lime juice 1 Teaspoon
  Skinless chicken breast fillets 2
  Soft flour tortillas 4
  Iceberg lettuce 1⁄4 Small, shredded
  Low fat yogurt 75 Milliliter
  Tomatoes 2 Large, seeded and finely diced
  Red chili 1 , seeded and finely chopped
  Red onion 1⁄2 Small, finely chopped
  Ripe avocado 1 , peeled, stoned and finely diced
  Olive oil 1 Tablespoon
  Chopped coriander leaves 8 Tablespoon
  Ground black pepper To Taste

Soak eight 15 cm bamboo skewers in water overnight.
Mix together the chilli oil, chilli powder, paprika, sugar and the lime zest and juice in a shallow non-metallic dish.
Cut each chicken breast lengthways into 6 strips.
Add to the chilli mixture and stir until well coated, then cover with clingfilm and leave to marinate in the fridge for 1-2 hours.
To make the tomato and avocado salsa, place all the ingredients into a large bowl and stir gently to combine.
Season with black pepper to taste and spoon into a serving bowl.
Cover with clingfilm and set aside to allow the flavours to develop, but don't make this too far in advance otherwise the avocado may blacken.
Heat a griddle pan or a barbecue.
Thread 3 pieces of chicken on to each soaked bamboo skewer and place on the griddle pan or barbecue.
Cook for 3-4 minutes on each side or until the chicken is cooked through and lightly charred.
Heat a frying or griddle pan.
Add a tortilla and heat for 30 seconds, or until soft and pliable, turning once.
Repeat with the remaining tortillas and stack up on a warmed plate.
Place the chicken skewers on a serving platter and hand around the tomato and avocado salsa, warmed tortillas, lettuce and yogurt, allowing each person to assemble the fajitas themselves.

Recipe Summary

Main Dish
Preparation Time: 
180 Minutes
Cook Time: 
30 Minutes
Ready In: 
210 Minutes

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Hot Chilli Chicken Fajitas Recipe