Classic midweek evening meal, easy to prepare and ready in under half hour.
Ingredients
1 EA yellow onion
5 CLOVES garlic
1 EA red bell pepper
1 EA green bell pepper
1 TBSP ground coriander
1 TBSP ground cumin
2 TSP fine sea salt
1 TBSP black pepper
1 TBSP dried oregano
1 TSP chili powder
2 TBSP smoked paprika
3 EA chicken fillet
2 TBSP vegetable oil
8 EA tortillas
1 OZ / 30 G cilantro
2 EA lime (juice)
3.5 OZ / 100 G shredded cheddar cheese
7 OZ / 200 G sour cream
Directions
Thinly slice the chicken into 1cm / half inch strips, then spread them on the deep steaming tray. Season them with salt and pepper and reserve for later.
Deseed and thinly slice the red and green bell pepper. Cut onion in half, peel and thinly slice. Peel the garlic.
Add the garlic cloves to mixing bowl along with the oil. Chop the garlic for 5 seconds / speed 7. Scrape down the sides of the mixing bowl.
Add your cumin, coriander, chili powder, smoked paprika, oregano, salt and pepper to the mixing bowl. Then add the onion and mixed bell peppers and lastly attach the steaming tray. Cook your fajita ingredients for 20 minutes / speed 2 / stir.
Remove the chicken from the steaming tray and pour excess liquid from the mixing bowl. Add the chicken to the mixing bowl along with the cooked vegetables. Re-insert your steaming set and add your tortillas to help warm them up for 4 minutes / 250°F|120°C / speed 2 / stir.
Serve filling with warm tortillas, cheese, and sour cream. Enjoy your meal!
Recipe Note
TIP:
You can always use shop-bought fajita seasoning mix.
