Chicken fajitas with corn salsa

  • Portion size: Serves 6-8
  • Ready in less than 30 minutes
  • Difficulty: easy

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.

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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
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Method

  1. 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.
  2. 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.
  3. 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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Nutrition

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

Per fajita

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