Chicken Fajitas With Crunchy Lime Cabbage And Avocado Recipes

QUICK AND EASY BAKED CHICKEN FAJITAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drizzle 2 tablespoons olive oil over the bottom of a 10x14 glass dish. Add chicken strips.
• Combine remaining 2 tablespoons olive oil, garlic granules, chili powder, oregano, and cumin in a small bowl. Rub mixture over the chicken. Add tomatoes, onion, green bell pepper, red bell pepper, and green chiles. Mix thoroughly. Sprinkle with seasoned salt.
• Bake in the preheated oven, uncovered, until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRIDDLED CHICKEN FAJITAS WITH SQUASHED AVOCADO

Steps:

• Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.
• Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)
• Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.

CHICKEN FAJITAS WITH AVOCADO & CAESAR DRESSING

Steps:

• Slice the chicken on a board with a sharp knife, then put in a large bowl. Grate in the lime zest and squeeze in the juice. Crush the garlic, then add to the chicken with the ground coriander, chilli powder (if using) and seasoning to taste. Stir well, cover, then chill until ready to cook. You could do this the night before.
• On a clean chopping board, and using a clean knife cut the avocado into quarters. Ease the quarters away from the stone, then peel off the skin. Slice or chop the flesh. Thinly slice the lettuce. Halve the pepper, remove seeds and stalk, then slice or chop the flesh.
• Chop the fresh coriander, then stir it into the chicken. Heat the oil in a wok or large frying pan. Add the pepper, then stir, continuously, over a high heat for 2 mins. This is called stir-frying. Add the chicken, then stir-fry over a high heat for 5 mins until the chicken is cooked.
• Heat a large, dry frying pan until hot, then add the tortillas one at a time to heat and brown a little. Turn them over with tongs so that both sides are warmed.
• Take a warm tortilla and spread with some Caesar dressing. Add some lettuce and avocado, then some of the chicken and pepper mixture and a little more Caesar dressing if you like.
• Fold in the sides of the tortilla, then carefully roll up so that the filling is completely enclosed. Alternatively, put the dishes of the salad, chicken and tortillas on the table for the family to make up their own.