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

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.