Chicken Fajitas with Salsa and Guacamole
6 servings
60 minutes
Fajitas with chicken is a true classic of Mexican cuisine that combines the rich flavor of spices, the tenderness of chicken meat, and the freshness of vegetables. Historically, this dish originated in Texas in the 20th century as simple yet hearty food for ranch workers. The right combination of ingredients is crucial: sautéed onions and sweet peppers add juiciness to the dish while coriander and chili provide characteristic spiciness. Salsa and guacamole, traditional Mexican sauces, enhance the flavor of fajitas by adding heat, tanginess, and creamy texture. The dish is served in corn tortillas with Greek yogurt to soften the spiciness. Fajitas are not just food; they are a true celebration of flavor perfect for family dinners or friendly gatherings.
1
Cut 2/3 of a large white onion into feathers, and yellow and orange peppers into strips. Fry the onion and peppers in vegetable oil over high heat for a few minutes until golden brown. Transfer the vegetables to a separate dish and set aside.
- White onion: 1 piece
- Orange bell pepper: 1 piece
- Yellow bell pepper: 1 piece
- Vegetable oil: 1 tablespoon
2
Cut the chicken breast into strips, place it in the pan where the vegetables were cooked, and salt it. Grind coriander seeds and dried chili in a mortar (adjust the amount of chili to taste), add spices to the chicken. Add a teaspoon of tomato paste, mix well, reduce the heat to minimum, and simmer for 5 minutes. Then add the sautéed vegetables to the chicken, mix, and simmer for 10 minutes.
- Chicken breast: 2 pieces
- Salt: to taste
- Coriander seeds: 1 tablespoon
- Dried chili peppers: 1 piece
- Tomato paste: 1 teaspoon
3
Meanwhile, we prepare the sauces. For the salsa, we chop 2 tomatoes, 1 red pepper, and the remaining part of the onion into small cubes of equal size, finely chop cilantro and fresh chili pepper. We mix everything thoroughly, season with salt, and dress with lemon juice.
- Tomatoes: 3 pieces
- Red sweet pepper: 1 piece
- White onion: 1 piece
- Fresh cilantro (coriander): 2 bunchs
- Fresh chili peppers: to taste
- Salt: to taste
- Lemon juice: 1 tablespoon
4
For guacamole, peel 2 avocados and remove the pit. Segment the lime into wedges, carefully removing all seeds and membranes. Blend the avocado, lime, salt, '5 peppers', and a small bunch of cilantro until smooth. (The avocado should be soft; otherwise, the guacamole will be grainy and tasteless). For extra smoothness, you can strain the sauce through a sieve.
- Avocado: 2 pieces
- Lime: 1 piece
- Salt: to taste
- Five Peppers Mix: to taste
- Fresh cilantro (coriander): 2 bunchs
5
Let's return to the meat. Add 1 sliced tomato and canned corn (you can use mini corn cobs, cutting them lengthwise into 2 or 4 pieces depending on size). Mix everything and simmer for another 1-2 minutes.
- Tomatoes: 3 pieces
- Canned corn: 150 g
6
Serve fajitas in corn tortillas with guacamole and salsa sauce, as well as with Greek yogurt to smooth out the extra spiciness.
- Corn tortillas: 6 pieces
- Greek yogurt: 6 teaspoons