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Mexican Recipes
Chicken Fajitas with Pickled Chillies

Chicken Fajitas with Pickled Chillies

and Zesty Sour Cream

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3.4 / 4 Ratingout of 1904 ratings
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Fajitas are the ultimate crowd-pleaser, especially with ingredients as delicious as these. We’re upping the ante with our Mexican spice and an unbeatable zesty lime and sour cream topping. Finishedwith tangy quick-pickled green chillies, this will be a fajita night to remember.

Tags:SpicyHealthy
Allergens:MilkGluten
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Red Onion

1 unit(s)

Green Chilli

1 unit(s)

Lime

30 grams

Cheddar Cheese

(ContainsMilk)

2 unit(s)

Chicken Breast

½ tbsp

Mexican Spice

1 pot(s)

Sour Cream

(ContainsMilk)

4 unit(s)

Flour Tortillas

(ContainsGluten)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2410 kJ
Energy (kcal)576 kcal
Fat26.0 g
of which saturates13.0 g
Carbohydrate51 g
of which sugars8.0 g
Protein43 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Instructionsarrow up iconarrow up icon
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Prepare veggies.
Prepare veggies.
1

Remove the core from the red pepper then thinly slice. Cut the red onion in half through the root. Peel and thinly slice into half moon shapes. Thinly slice the green chilli. Zest and juice the lime and grate the cheddar cheese. Thinly slice each chicken breast into strips. Tip: Thoroughly wash hands and surfaces after handling the green chilli. The heat is transferable and can burn more than just your throat!

2

Now to quick-pickle your chilli. Place your chilli slices in a small bowl and toss with half the lime juice. Leave to the side for later.

Cook veggies.
Cook veggies.
3

Now to cook your veggies. Heat a drizzle of oil in a large frying pan on medium high heat. Add your pepper and onion and cook, tossing, for 7-8 mins, until soft and slightly caramelised. Season with a pinch of salt and a generous grind of black pepper. Transfer your veggies to a bowl and wipe out the pan with kitchen paper.

Cook chicken and veggies.
Cook chicken and veggies.
4

Put the frying pan back on medium-high heat and add a splash of oil. Add your chicken and cook for 5 mins, stirring occasionally to allow your chicken to brown. After 5 mins, add the Mexican spice and cook for another 5 mins or until your chicken is cooked through. Tip: The chicken is cooked when it is no longer pink in the middle. When your chicken is cooked, add your veggies back into the pan and cook for 1 minute or until warmed through.

5

Next make the zesty sour cream. In a small bowl, stir together the sour cream, lime zest, and a dash of lime juice. Season with salt and pepper.

6

Place your chicken mixture inside each tortilla and top with your cheese. Finish with a dollop of your zesty sour cream and pickled chillies, roll it up and enjoy!