Chicken fajitas with corn salsa

Name: Chicken fajitas with corn salsa
Yield: Serves 6-8
Cuisine: Mexican recipes
Ingredients: For the corn salsa; 2 x 340g cans sweetcorn; 1 red onion, finely chopped; Handful chopped fresh coriander; 2 red chillies, deseeded; Juice 3 limes; For the fajitas; 1 tbsp olive oil; 2 red peppers, sliced; 2 tbsp Cajun seasoning; 2 garlic cloves, crushed; 600g cooked chicken; To serve; Tortillas; Soured cream; Grated cheddar

Easy
December 2013

Easy
December 2013

Serves 6-8
Ready in less than 30 minutes

The perfect midweek meal, this chicken fajita recipe can be served with soured cream, grated cheddar and corn salsa. A great way to use up leftover roast chicken, too.

Nutrition: per serving

Calories: 404kcals
Fat: 12.2g (6g saturated)
Protein: 25.7g protein
Carbohydrates: 47.3g (8g sugars)
Fibre: 4.5g fibre
Salt: 1.3g salt

Nutrition: per serving

Calories: 404kcals
Fat: 12.2g (6g saturated)
Protein: 25.7g protein
Carbohydrates: 47.3g (8g sugars)
Fibre: 4.5g fibre
Salt: 1.3g salt

Per fajita

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Ingredients

For the corn salsa

2 x 340g cans sweetcorn
1 red onion, finely chopped
Handful chopped fresh coriander
2 red chillies, deseeded
Juice 3 limes

For the fajitas

1 tbsp olive oil
2 red peppers, sliced
2 tbsp Cajun seasoning
2 garlic cloves, crushed
600g cooked chicken

To serve

Tortillas
Soured cream
Grated cheddar

For the corn salsa

2 x 340g cans sweetcorn
1 red onion, finely chopped
Handful chopped fresh coriander
2 red chillies, deseeded
Juice 3 limes

For the fajitas

1 tbsp olive oil
2 red peppers, sliced
2 tbsp Cajun seasoning
2 garlic cloves, crushed
600g cooked chicken

To serve

Tortillas
Soured cream
Grated cheddar

Method

For the corn salsa, drain and rinse the sweetcorn. Mix in a bowl with the red onion, chopped coriander, chillies and lime juice. Season and set aside.
For the fajitas, heat a large frying pan with the olive oil, then fry the onions and red peppers over a high heat until soft and browning at the edges. Stir in the Cajun seasoning and the garlic cloves, adding more oil if it looks dry – take care not to burn the spices.
Shred the cooked chicken (ideally from a whole roast bird), toss through the onion mix, then season. Heat through, then serve with warm tortillas, soured cream, grated cheddar and the corn salsa.

Method

For the corn salsa, drain and rinse the sweetcorn. Mix in a bowl with the red onion, chopped coriander, chillies and lime juice. Season and set aside.
For the fajitas, heat a large frying pan with the olive oil, then fry the onions and red peppers over a high heat until soft and browning at the edges. Stir in the Cajun seasoning and the garlic cloves, adding more oil if it looks dry – take care not to burn the spices.
Shred the cooked chicken (ideally from a whole roast bird), toss through the onion mix, then season. Heat through, then serve with warm tortillas, soured cream, grated cheddar and the corn salsa.

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