Two-Pepper Chicken Fajitas
Creamy Avocado Dressing
Cooking time
25 minutes
Servings
4
Calories
600 /serving
When it comes to Tex-Mex family dinners, fajitas are a foundational dish. That combination of tender sliced chicken thighs and strips of onion, sweet pepper and green pepper will be familiar to everyone at the table. They’re served with avocado sour cream sauce for extra fun points.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Onion (or shallot)
- 1 Sweet pepper
- 1 Lime
- 1 Green pepper
- 57g Avocado purée
- 43ml Sour cream
- 12 Wheat flour tortillas
- 16g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
65 g
Sugars
7 g
Protein
45 g
Fibre
7 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, halve, peel and thinly slice the onion.
- Halve, core and thinly slice both types of peppers lengthwise.
- Halve the lime; juice ½ and quarter the remaining ½.
Warm the tortillas
- Stack and tightly wrap the tortillas in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
- Keep wrapped until ready to serve.
Cook the vegetables
- Meanwhile, in the reserved pan, heat a drizzle of oil on medium.
- Add both types of peppers, the onion, 4 tbsp water and S&P.
- Cook, partially covered, stirring occasionally, 5 to 8 min., until softened.
- Return the chicken; toss well.
Make the dressing
- Meanwhile, in a medium bowl, combine the avocado purée, sour cream, lime juice, 2 tbsp oil and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Top with the vegetables and chicken.
- Drizzle with the dressing.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
