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Coriander chicken fajitas
Coriander chicken fajitas

Coriander chicken fajitas

Preparation 20 min
Cooking time 5 min
Servings 4


  • 600 g (1 1/3 lb) fresh chicken strips
  • 500 ml (2 cups) mild tomato salsa
  • 2 ml (1/2 tsp) ground cumin
  • 45 ml (3 tbsp) chopped cilantro
  • 30 ml (2 tbsp) vegetable oil
  • 4 bell peppers (1 green, 1 red, 1 orange and 1 yellow), cut into eighths
  • 8 to 12 soft tortillas


  • 250 ml (1 cup) grated cucumber
  • 45 ml (3 tbsp) chopped cilantro
  • 250 ml (1 cup) sour cream
  • 500 ml (2 cups) grated cheese (mozzarella, cheddar or Monterey Jack)
  • 750 ml (3 cups) finely shredded leaf lettuce


  1. In a large baking dish, toss the chicken with half the salsa, the cumin, the cilantro and the oil.
  2. Refrigerate for 1 to 2 hours.
  3. Preheat the grill to high.
  4. Remove the chicken from the marinade. Discard the marinade.
  5. Place the chicken on the hot grate.
  6. Reduce the heat to medium.
  7. Grill until cooked through.
  8. Then grill the peppers.
  9. Meanwhile, combine the cucumber and cilantro.
  10. Place all the garnishes on the table so diners can fill their tortillas with chicken, peppers and the garnishes of their choosing.


For a more fiery flavour, use medium or hot tomato salsa.

Availability in stores