recipes
Chicken fajitas with tomato and sweet corn salsa
Serves: 2
Ingredients
- 1 large chicken breast, sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 red onion, sliced
- 1 red pepper, sliced
- 2 tbsp sour cream
- 2 tortilla wraps
- 75g grated Cheddar cheese
For the salsa
- 2 large tomatoes
- 2 tbsp sweet corn
- 2 cloves garlic, chopped
- 1 tbsp chopped coriander
- 2 tbsp olive oil
- Juice of a lime
- Fresh seasoning
Method
Start by making the sweet corn salsa as it is best served chilled. Chop the tomatoes into small pieces, removing any seeds. Put them in a bowl, along with all the remaining ingredients. Season well with pepper and salt, mix well, and leave to infuse in the fridge while you prepare the chicken. Mix the paprika and cumin together and rub into the chicken breast. Allow to infuse for 30 minutes. Meanwhile heat up a tablespoon of oil then quickly fry the onion and peppers together to soften. Next, throw in the marinated chicken slices and fry for 5 minutes on each side. To serve, slice the cooked chicken into slices and warm the tortillas. Spread with the sour cream, then scatter over the chicken pieces. Spoon over some of the tomato salsa and wrap up.
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