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Coriander chicken fajitas
Preparation
20 min
Cooking time
5 min
Servings
4
Ingredients
- 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
Garnishes:
- 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
Preparation
- In a large baking dish, toss the chicken with half the salsa, the cumin, the cilantro and the oil.
- Refrigerate for 1 to 2 hours.
- Preheat the grill to high.
- Remove the chicken from the marinade. Discard the marinade.
- Place the chicken on the hot grate.
- Reduce the heat to medium.
- Grill until cooked through.
- Then grill the peppers.
- Meanwhile, combine the cucumber and cilantro.
- Place all the garnishes on the table so diners can fill their tortillas with chicken, peppers and the garnishes of their choosing.
Note:
For a more fiery flavour, use medium or hot tomato salsa.
