Ingredients
- 400 g skinless chicken breast fillets, cut into strips
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon mild chilli powder
- 1 teaspoon paprika
- ¼ teaspoon dried oregano
- grated zest and juice of ½ orange
- juice of ½ lemon
- 2 tablespoons sunflower oil
- 1 cup (30 g) fresh coriander leaves, chopped
- 2 green capsicums, seeded and thinly sliced lengthwise
- 2 onions, thinly sliced lengthwise8 flour tortillas
- ½ cup (125 g) sour cream
- sprigs of fresh coriander to serve
- Tomato salsa
- 4 spring onions, thinly sliced
- 125 g ripe tomatoes, diced
- 1 medium–hot fresh green chilli, seeded and chopped, or to taste
- 2 tablespoons tomato passata
- 2 cloves garlic, chopped
- ½ teaspoon ground cumin
- lemon juice to taste
- salt and pepper
Preparation
- Mix well so that all the chicken strips are coated, then leave to marinate for at least 15 minutes, or while you prepare the rest of the dish.
- To make the salsa, combine the spring onions, tomatoes, chilli, tomato passata, garlic and cumin.
- Add the remaining chopped coriander.
- Season with ¼–½ teaspoon lemon juice and some salt and pepper to taste.
- Set aside.
- Preheat the oven to 180°C and preheat the grill to high.
- Heat a ridged cast–iron grill pan or heavy–based frying pan until it is very hot.
- Brush with the remaining 1 tablespoon of oil.
- Put in the capsicums and onions and cook for 6–8 minutes or until tender and lightly charred (do this in batches, if necessary).
- Remove from the pan and set aside.
- Wrap the tortillas, stacked up, in foil and put into the oven to warm for 10 minutes.
- Meanwhile, spread out the chicken in a shallow layer in the grill pan.
- Grill close to the heat, turning once or twice, for about 5 minutes or until thoroughly cooked.
- To serve, divide the chicken, onions and capsicums among the warm tortillas and roll up.
- Garnish with sprigs of coriander and serve with the fresh salsa and sour cream.
- Alternatively, present the ingredients separately, with the tortillas wrapped in a cloth to keep them warm, and let your guests make their own fajitas.