Smoky Chicken and Red Pepper Fajitas
Lalkila Kitchen · Chicken · Meat · Main dishes · International influenced · Pan cooking
Chicken, red pepper and onion share a smoky spice coating before being cooked in batches. Warm tortillas and a separately served salsa let each person assemble a wrap. This is a contemporary meal for a mixed household, with no invented Indian regional origin or claim that one seasoning represents all Mexican cooking.
Ingredients
- 2 chicken breasts, thinly sliced
- 1 red onion, sliced
- 1 red pepper, sliced
- 1 red chilli, sliced, optional
- 1 heaped tbsp smoked paprika
- 1 tbsp ground coriander
- 1 pinch ground cumin
- 2 garlic cloves, crushed
- 4 tbsp olive oil
- Juice of 1 lime
- 4–5 drops Tabasco, optional
- Salt and pepper to taste
- 8 medium tortillas
- Mixed salad leaves, washed
- 230 g fresh tomato salsa
Method
- Combine spices, garlic, oil, lime, optional Tabasco and seasoning. Coat chicken, onion, pepper and optional chilli.
- Cook in a hot heavy pan in uncrowded batches, turning until the thickest chicken strips reach 74°C.
- Warm tortillas following their package directions. Serve with the cooked filling, clean salad leaves and salsa.
Cooking notes
Use a clean plate for cooked chicken and keep the salad away from the raw marinade. Thin strips still need a doneness check; a browned surface alone cannot establish that the middle is cooked. The source supplies the cumin and Tabasco amounts in its method, which are made explicit in this list. No sour cream or cheese is part of this version.
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Source and adaptation
Adapted from Steven Morris’s member recipe Easy chicken fajitas, Good Food. Original recipe.
Retained the marinade and accompaniments, clarified method-only cumin and Tabasco amounts, and replaced visual rawness checks with 74°C poultry guidance.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.