Chicken fajitas with corn salsa

Chicken fajitas with corn salsa
  • Serves icon Serves 6-8
  • Time icon 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
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

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

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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