Chicken Fajitas with Guacamole, Black Beans & Caramelised Capsicum
- Prep time: 30 minutes
- Calories: 750
- 2 of Chicken Breast
- 1 of Red Onion
- 1 of Red Capsicum (Small)
- 120 g of Cherry Tomatoes
- 1 Small Bunch of Coriander
- 1 1⁄2 Tsp of Cumin & Smoked Paprika
- 1 of Avocado (small)
- 1 of Lime
- 2 of Garlic Clove
Prepare Ingredients:Preheat oven to 180°C for tortillas. Peel and mince garlic. Peel onion, thinly slice half, reserve remainder for step 3. Slice capsicum into 1⁄2 cm strips. Zest and juice lime. Pat chicken dry with paper towel and slice into strips. Drain and rinse black beans.
Marinate Chicken:Place minced garlic, sliced onion, sliced capsicum, chicken strips, lime zest and 1⁄2 the lime juice in a large bowl. Add spice mix and gently toss to coat chicken. Set aside to marinate for at least 10 minutes (or up to 30 minutes for a deeper flavour).
Make Guacamole:Cut cherry tomatoes in half. Small dice the reserved onion. Roughly tear coriander leaves, discarding stems. Peel, pit and dice the avocado. Add avocado, onion, tomatoes and coriander to a medium bowl. Immediately add remaining lime juice and stir to combine. Taste and add salt and pepper as needed. Set aside.
Cook Onions & Capsicum:Remove onion and capsicum from marinade, allowing excess to drip off. Heat oil in a large pan over high heat. Add onion and capsicum then cook, stirring occasionally until charred, about 5-7 minutes. Transfer to a plate and set aside.
Cook Chicken:Remove chicken from marinade, allowing excess to drip off. Add chicken to same pan and stir fry to sear, tossing until browned and just cooked through. Add 1⁄2 of the black beans (you will have leftover) and return onion and capsicum to pan with chicken and stir to combine until heated through.
You Plate It:Cook tortillas as per preferred method on pack. Divide chicken strips, onion and capsicum evenly between plates and top with guacamole. Serve with warm tortillas alongside. Enjoy!