Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
10
- 1 avocado
- 1 fresh jalapeno chilli, deseeded, chopped
- 1 green capsicum, deseeded
- 1 red capsicum, deseeded
- 1/2 bunch coriander, leaves picked
- 1 cob sweetcorn
- 2 medium red onions
- 500grams chicken breast fillets
- 200milliliter light sour cream
- 2 limes
- 1packets mini tortillas (10 pack)
- 225grams smoky chipotle fajita cooking sauce
- 1 1/2tablespoons olive oil
- 200grams solanato tomatoes
- 1 1/2 cup cheese, grated
Nutrition per serving
1700kJ
Protein
21.2grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Quarter tomatoes and dice avocado flesh. Dice half of 1 onion. Combine in a bowl with chilli and squeeze over juice of half a lime. Set salsa aside.
Step 2 of 6
Heat a heavy-based frying pan over high heat. Add corn cob and 1/3 cup water. Cover and cook for 5 minutes. Turn corn, adding a further 1/3 cup water and cook for a further 5 minutes or until tender and slightly charred. Remove to a board, cool for 5 minutes and slice off kernels.
Step 3 of 6
Meanwhile, cut chicken in half horizontally, then slice finely. Place in a bowl with 2 tsp oil and season with salt and pepper. Toss to coat and set aside.
Step 4 of 6
Slice capsicums and remaining onion. Reheat pan over high heat. Add half the oil, onion and capsicum and cook for 5 minutes, tossing often, or until just softened. Transfer to a bowl.
Step 5 of 6
Add remaining oil and chicken and cook for about 6 minutes or until golden and cooked through. Return capsicum mixture to pan, add sauce, reduce heat to low and simmer for 3 minutes. Add corn kernels.
Step 6 of 6
Warm tortillas as per packet instructions. Fill with chicken, salsa, sour cream, cheese and coriander. Cut lime into wedges and serve.
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