Chicken fajitas

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.



½ cup (125 ml/4 fl oz) lime juice

4 cloves garlic, crushed

2 tablespoons oil

½ teaspoon salt

½ teaspoon black pepper

600 g (1¼ lb) chicken tenderloins

4 flour tortillas

2 tablespoons oil

2 red onions, thinly sliced

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced


1. To make the marinade, combine the ingredients in a non-metallic bowl.

2. Trim the chicken of any excess fat or sinew and toss in the marinade. Cover and refrigerate for 2 hours.

3. Preheat the oven to moderate 180°C (350°F/Gas 4). Wrap the tortillas in foil and bake for 10 minutes to soften. Keep warm.

4. Heat half the oil in a cast-iron pan or heavy-based frying pan. Drain the chicken from the marinade and cook, in batches, over high heat for 4–5 minutes, or until charred and cooked through. Remove and keep warm. Add the remaining oil and cook the vegetables for 3 minutes.

5. Working with one tortilla at a time (and leaving the other tortillas wrapped up as you work), place a quarter of the chicken along the centre of the tortilla, top with a quarter of the vegetables and roll up to enclose the filling. Repeat with the remaining tortillas and filling. Serve with guacamole and a fresh tomato salsa.