Recipe Index

Ingredients

• 1/4 cup lime juice
• 1/4 cup orange juice (Note 1 for subs)
• 2 tbsp olive oil
• 2 garlic cloves (, minced)
• 1 tsp cumin powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1.2 lb skinless chicken thighs or 2 large chicken breasts (, halved horizontally (Note 2)
• 2 tbsp olive oil
• 3 capsicums / bell peppers (, deseeded and sliced (red, yellow or green)
• 1 large onion (, halved and sliced thickly (brown, yellow, white or red)
• 8– 12 small tortillas
• 1 large avocado (, halved and sliced)
• Sour cream
• Fresh lime wedges

Method

1. Whisk the lime juice, orange juice, 2 tablespoons olive oil, garlic, cumin, salt and black pepper in a large bowl, add the chicken, and marinate it for at least 1 hour and up to 24 hours.
2. Heat 1 tablespoon olive oil in a heavy skillet until smoking and sear the peppers and onion in batches, leaving each batch undisturbed for about 45 seconds at a time so the edges char, seasoning with salt and pepper as you go.
3. Move the vegetables to a platter once they are charred and tender.
4. Sear the marinated chicken in the remaining tablespoon of oil over medium-high heat for 3 to 4 minutes per side until it caramelises and cooks through.
5. Rest the chicken loosely covered with foil for 3 minutes, then slice it into strips.
6. Warm the tortillas, pile the charred peppers and onion onto each one, and top with the sliced chicken.
7. Finish the fajitas with avocado slices, a drizzle of sour cream and a squeeze from the fresh lime wedges, then fold and eat.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data