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)
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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.
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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.
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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.
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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.
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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.
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Warm tortillas as per packet instructions. Fill with chicken, salsa, sour cream, cheese and coriander. Cut lime into wedges and serve.
