Enjoy this Mexican recipe for Chipotle, Lime & Chilli Chicken Fajitas
4 chicken breasts, boneless and skinless
Juice of half a lime
1 generous Tbsp tabasco chipotle
1 Tbsp olive oil
1 Tbsp good quality tequila
two onions, sliced into thin wedges
four bell peppers – a mixture of red and green, sliced into thin strips
2 cloves of garlic, crushed
salt and black pepper (or fajita seasoning mix, if you can find it)
olive oil for frying
4 large flour tortillas
2 cups of shredded lettuce
150g full-flavoured cheese, grated
Slice the chicken into thin strips, place in a non-reactive glass or metal bowl.
Mix the chipotle paste, tequila, lime juice and tequila well, pour over the chicken and mix well to ensure all the chicken strips are coated. Cover and refrigerate overnight (or as long as you can).
Heat a little olive oil in a large pan and add the onion. Saute over medium heat until the onions start to soften slightly, then add the peppers and garlic and continue to fry until they are soft enough for your taste. Remove from the pan with a slotted spoon, season and keep warm.
To the same pan, add the marinated chicken strips, turn up the heat, and stir continuously to stop them sticking or burning. Remove from the heat when they are just done (no longer pink when you cut them in half), season to taste and add them to the peppers and onions.
Steam or microwave the tortillas to heat them, then serve the fajitas by laying all the components on the table – chicken and peppers; tortillas; lettuce; cheese; salsa; guacamole; and sour cream – and let guests assemble their own fajitas.
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