Meksikanske kyllingfajitas
Added by Kari Holm
Prep 120 minCook 30 min
A weekend favorite packed with colorful peppers and marinated chicken in warm tortillas. The citrus-soy marinade benefits from at least 2 hours, but overnight is even better. Skip the pomegranate seeds for a simpler weeknight version.
Servings
Your rating
Ingredients
4chicken breastsliced into strips
1yellow bell pepper
1green bell pepper
1red bell pepper
1.5red onion
--- Marinade ---
1 tspchilifinely chopped
2garlic cloves
2 tbspfresh cilantrofinely chopped
1 dlsunflower oil
2 tbspsoy sauce
2 tbspWorcestershire sauceoptional
1/2limejuice of
1orangejuice of
--- Guacamole ---
2avocados
1 tbsplime juice
1garlic clovesgrated
2 tbspfresh cilantrofinely chopped
--- Sides ---
8flour tortillas
0.5pomegranateoptional
2 tbspfresh cilantrofinely chopped
1limein wedges
Instructions
1
Seed and finely chop the jalapeño for the marinade. Grate the garlic and finely chop the cilantro. Mix everything together with the remaining marinade ingredients.
2
Slice the chicken breasts into strips and place in the marinade. Marinate in a zip-lock bag so the marinade coats the strips evenly. Marinate for at least 2 hours, preferably longer.
3
Halve the avocados. Carefully strike the pit with a knife, twist to remove it. Mash the avocado with a fork and squeeze over the lime juice. Fold in the chopped cilantro, and season with salt and pepper to taste.
4
Core the bell peppers and cut into strips. Cut the red onion into wedges.
5
Sear the chicken strips in batches in a large, hot frying pan with a little oil until golden on all sides. Set the meat aside, then cook the pepper strips and onion wedges until just tender. Return the chicken to the pan with the vegetables and toss together until the chicken is cooked through, about 2–3 minutes.
6
Warm the tortillas according to package instructions.
7
Top warm tortillas with guacamole, seared chicken strips, and vegetables. Garnish with fresh pomegranate seeds, jalapeño or chili, and chopped cilantro. Serve with lime wedges on the side.
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