Chipotle chicken fajitas with cucumber salsa 

In Spanish, fajita is from ‘faja’ which translates to ‘belt’ or ‘girdle’. Fajita is truly Tex-Mex food. The Mexican term for grilled skirt steak is arracheras and it’s American couterpart is fajitas.

Fajitas were traditionally made with grilled skirt steak, though now they can be made with chicken, shrimp, you name it. The method is to quickly sear the meat on a griddle and serve with peppers and onions and flour tortillas.


boneless, skinless chicken breasts, cut into strips
1 teaspoon ground cumin
1 teaspoon chili powder
sea salt
freshly ground black pepper
1 tablespoon canola oil
1 red bell pepper, sliced
1 small onion, sliced
a handful mushrooms, sliced
2 cloves garlic, chopped
1 tablespoon chipotles in adobo, chopped
1 ½ tablespoon lime juice
6 flour tortillas, warmed
1 ½ cup cheddar cheese, grated

½ red onion, finely chopped
1 cucumber, seeded and chopped
2 tomatoes, seeded and chopped
1 handful coriander, chopped
1 squeeze lemon juice
2 tablespoon olive oil
Sea salt, to taste
Black pepper, to taste


Prepare all your ingredients.

For the salsa; add the onion, cucumber, tomatoes and coriander leaves in a bowl. Drizzle with olive oil and lemon juice. Toss and season to taste.

Season the chicken with the cumin, chili, salt and pepper. Heat the oil in a skillet over medium-high heat and cook the chicken strips, stirring occasionally for 5-7 minutes of until cooked through. Remove to a plate.

In the same skillet, add the pepper, onion, mushrooms and garlic and cook, stirring occasionally, for 4-6 minutes or until soft. Stir in the chipotles, lime juice and chicken. Cook, stirring, until warm. Season with salt and pepper. Serve chicken and vegetables with tortillas and salsa, topped with cheese.



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