Hairy Bikers' margarita chicken fajitas recipe
A union between two wonderful things, the Hairy Bikers' margarita chicken fajitas are a winning dish. The margarita ingredients of lime, tequila and triple sec work brilliantly with the chicken and make remarkably tasty fajitas. Allow time to marinate the chicken and the rest is easy.
Note: the prep time does not include resting.
Ingredients
For the chicken- 400 g skinless, boneless chicken breast or thigh meat, thinly sliced
- 1 lime, zest only
- 0.5 lime, juice only
- 1 tsp orange zest
- 2 jalapeños or other green chillies, finely chopped
- 2 tbsp tequila
- 1 tsp triple sec (optional)
- 1 pinch each of salt and black pepper
- 1 bunch of coriander (cilantro)
- 1 lime, juice only
- 1 tbsp oil
- 1 onion, sliced into slim wedges
- 1 green pepper, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1 x quarter teaspoon cinnamon
- 2 tsp chilli paste
- 1 red onion, finely sliced
- 2 limes, juice only
- 2 avocados
- 1 stack of warm tortillas
- 2 green chillies, finely chopped
- 1 bunch of coriander (cilantro) leaves
- 4 lime wedges
Details
- Cuisine: Tex-Mex
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- First marinate the chicken. Season the slices with salt and pepper. Put the lime zest and juice, orange zest, chillies, tequila and triple sec, if using, in a bowl and add the slices of chicken. Toss and cover, then leave in the fridge for at least an hour or overnight. Remove from the fridge half an hour before cooking.
- Roughly chop the coriander and put it in a food processor or blender with the lime juice. Process until you have a green-flecked sauce. Set aside.
- Heat the oil in a large sauté pan. Add the onion and green pepper and cook over a medium-high heat until they have started to soften and brown.
- Add the garlic, cumin seeds, cinnamon and chilli paste and stir for a couple of minutes. Strain the chicken from the marinade and add it to the pan. Sauté over a high heat until cooked through. Add the coriander and lime sauce and toss to coat the chicken. Leave the pan on the heat until the sauce is just heated through.
- Put the red onion in a small bowl and cover with half the lime juice and plenty of salt. Leave to stand until the onion has turned bright pink.
- Put a generous pinch of salt in a separate bowl and add the remaining lime juice. Mash in the avocado to make a rough guacamole.
- Serve the chicken with the warmed tortillas and guacamole, garnished with the drained red onion slices, chillies, coriander leaves and lime wedges.
The Hairy Bikers’ Everyday Winners by Si King and Dave Myers is published by Seven Dials on 14 October in hardback at £22. Photography by Andrew Hayes-Watkins.
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