Spicy Chicken Fajitas
4 servings
60 minutes
Fajitas with spicy chicken is a vibrant and flavorful dish from Mexican cuisine that combines rich aromas of spices, fresh vegetables, and tender chicken fillet. Originating from the northern regions of Mexico, fajitas gained worldwide popularity due to their simplicity in preparation and rich taste. In this version, chili pepper adds a special spiciness while coconut milk gives the sauce a velvety texture. The vegetables retain their freshness and slight crunchiness, while aromatic cilantro adds a touch of freshness. Served with classic corn tortillas, sour cream, guacamole, and salsa sauce, it creates a perfect balance of flavors—from spiciness to creamy tenderness. This fajitas is a true delight for lovers of Mexican cuisine, offering rich flavor nuances and the opportunity to experiment with fillings!
1
Peel the garlic. Leave 1 clove for guacamole, chop the other 3 into small cubes. Sauté in a pan with olive oil.
- Garlic: 4 cloves
- Vegetable oil: 1 tablespoon
2
Clean the chicken fillet from skin and membranes (if any), cut into thin strips, and add to the pan with garlic. Fry for 2-3 minutes.
- Chicken breast fillet: 250 g
3
Clean the onion. Cut one onion in half and keep one half for salsa sauce. Slice the remaining onion into wide half-rings and add to the chicken fillet.
- Sweet red onion: 2 pieces
4
Clean the bell pepper, set aside half of one pepper for salsa sauce, slice the rest into half rings, and add it to the chicken fillet.
- Bell pepper: 2 pieces
5
Add corn to the chicken fillet in the pan, mix all ingredients, season with salt and pepper, add curry and a tablespoon of coconut milk. Add a teaspoon of finely chopped chili pepper. Mix everything and keep on low heat for a couple of minutes until the vegetables soften slightly. Remove from heat, add 2 tablespoons of chopped cilantro, mix and set aside.
- Frozen corn kernels: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Curry powder: to taste
- Coconut milk: 1 tablespoon
- Chili pepper: 1 teaspoon
- Chopped cilantro (coriander leaf): 5 tablespoon
6
Guacamole. Blend the following ingredients into a puree: peeled avocado, remaining garlic clove, 1 tablespoon of cilantro, 2 tablespoons of lemon juice. Then season with salt and pepper, and mix.
- Avocado: 2 pieces
- Garlic: 4 cloves
- Chopped cilantro (coriander leaf): 5 tablespoon
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Salsa sauce. Cut tomatoes into small cubes, cut the remaining halves of onion and bell pepper into the same cubes, add 2 tablespoons of cilantro, season with salt and pepper, and mix.
- Tomatoes: 3 pieces
- Sweet red onion: 2 pieces
- Bell pepper: 2 pieces
- Chopped cilantro (coriander leaf): 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
8
Grate the cheese on a fine grater.
- Cheese: 70 g
9
Serve with sour cream, sauces, grated cheese, and corn tortillas.
- Sour cream: 100 g
- Cheese: 70 g
- Corn tortillas: 4 pieces
