June 20, 2010

Chicken Fajita

It is a rainy day today, and good time for eating chicken fajita with tortillas. Moreover, I was eating it after a long time. I like Mexican food. And this is just so easy, quick and tasty dish. I also like the accompanying salsa sauce. The tangy and fresh taste of tomato and lemon is refreshing and appetizing. To me fajita is interesting because of its freshness. It is juicy with the pepper giving it certain kind of crunchiness. I used bought tortillas and guacamole sauce today; however, I plan to make the latter soon, when I get some good avocados. Thus I enjoyed my Sunday lunch with the fajita and tortilla, and though there wasn’t any sour cream, it was still good..
I had originally got the recipe from some Mexican cookbook and used that with some little modifications.


800gm chicken breast
1 lime
½ sp sugar
2 tbsp oregano
1tbsp cayenne pepper
1sp chili flakes
½ sp ground pepper
2 onions
3 bell peppers


1. Pat the chicken breasts dry with a kitchen cloth and cut into thin strips.
2. Add into it lime juice and zest, sugar, oregano, cayenne pepper, chili flakes, salt, pepper. Mix thoroughly and marinate for around half hour.
3. In meantime, cut pepper into thin strips.
4. Finely slice the onion.
5. In a pan, heat oil.
6. Stir fry the chicken until it starts getting the golden color.
7. Add the onion and pepper.
8. Cook on high heat until the chicken is cooked and the vegetables are soft but still crunchy and juicy.
9. Check the seasoning and add more salt if required.
10. Serve hot with tortillas, salsa sauce, guacamole sauce and sour cream.

If the vegetables leave water while cooking, cook until water dries.
One can increase the amount of cayenne pepper or chili flakes according to desired amount of spiciness.

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