Wanting to do something different on a Friday night, then try this Smoky Chicken & Cord Fajitas.
Smoky Chicken & Corn Fajitas
A tasty Mexican flavored spin on a classic Fajitas, with a full bodied sauce available in a convenient pouch, when you buy an old El Paso.
- 200 g Solanato Tomatoes
- 1 Avocado
- 2 Medium red Onions
- 1 Fresh Jalapeno Chilli (Deseeded. chopped)
- 2 Limes
- 1 Cob Sweetcorn
- 500 g Chicken breast fillets
- 1.5 tbs Olive oil
- 1 Red Capsicum, (Deseeded)
- 225 g Old El Paso Smoky Chipotle Fajita cooking sauce
- 10 Pack Old El Paso Mini Tortillas
- 200 ml light sour cream
- 1.5 cups grated creams
- 1/2 Bunch Coriander (Leaves Picked)
Quarter tomatoes and dice avocado flesh. Dice half of 1 onion. combine in a bowl with chili and squeeze over juice of half a lime. Set Salsa aside.
Heat a heavy based frying pan over high heat. Add corn cob and 1/3 cup water. Cover and cook for 5 minutes. Turn Corn, adding a further 1/3 cup water and cook for a further 5 minutes or until tender and slightly charred. Remove to a board, cool for 5 minutes and slice of kernels.
Meanwhile, cut chicken in half horizontally, then slice finely. Place in a bowl with 2 tsp oil and season with salt and pepper. Toss to coat and set aside.
Slice capsicums and remaining onion. Reheat pan over high heat. Add half the oil, onion and capsicum and cook for 5 minutes, tossing often, or until just softened. Transfer to a bowl.
Add remaining oil and chicken and cook for about 6 minutes or until golden and cooked through. Return capsicum mixture to pan, add sauce, reduce heat to low and simmer for 3 minutes. Add corn kernels.
Warm tortillas as per packet instructions. Fill with chicken, salsa, sour cream, cheese and coriander. Cut lime into wedges and serve.