Chicken Fajitas With Tomato & Avocado Salsa

17 Ingredients

Number of servings

2 onions, sliced into strips
2 red capsicums, deseeded and cut into strips
2 green capsicums, deseeded and cut into strips
2 medium fresh medium-hot red chillies, deseeded and finely chopped
2 cloves garlic, sliced
4 skinless chicken breast fillets, cut into strips
1 small glass dry white wine
1 handful fresh coriander, finely chopped
12 corn tortillas
1 ripe avocado
1 handful cherry tomatoes (chopped)
1 bunch spring onions, finely chopped
1 handful fresh flat-leaf parsley, finely chopped
2tablespoons olive oil
1tablespoons white wine vinegar
1 pinch salt
1 pinch freshly ground black pepper

Method

Step 1 of 4

First, make the salsa. Halve, stone, peel, and chop the avocado. Put in a bowl with the tomatoes, spring onions, and parsley. Drizzle over the olive oil and vinegar. Season with salt and black pepper.

Step 2 of 4

To make the chicken fajitas, heat the oil in a large frying pan over a low heat. Add the onions and red and green peppers, and sauté for 5 minutes until starting to soften. Stir through the chilli and garlic, and cook for a few seconds.

Step 3 of 4

Increase the heat to medium-high, and add the chicken. Keep the mixture moving around the pan, so that it doesn’t burn and the chicken is evenly cooked. Stir-fry for 3-5 minutes until the chicken is no longer pink. Pour in the wine, and cook fiercely for 5 minutes. Stir through the coriander.