Chicken fajitas with pineapple, corn and cucumber salsa

Summer is the time for Mexican food! It’s fresh, best enjoyed outside and it’s a great serve your self meal which the kids love! You can throw in any extra vegetables with the chicken. Such as grated zucchini, capsicum or mushrooms.

Ashleigh Butler

Chicken fajitas with pineapple, corn and cucumber salsa

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Ingredients Method

Ingredients

3 garlic cloves finely diced
1/2 brown onion finely sliced
1 carrot cut into thin strips
500 grams chicken thigh or breast cut into strips
1 heaped tablespoon of ground cumin
1 heaped tablespoon dried oregano
1 heaped tablespoon of paprika
2 tbsp olive oil
Salt

Salsa

1 cup corn kernels- roughly 2 cobs
1 cup diced fresh pineapple
1 large cucumber- diced
1/2 tsp flakey salt
3 tbsp finely chopped coriander leaves
Juice of one Lime
Salt to taste
6-8 flour tortillas

To serve

Yoghurt or sour cream
lettuce leaves
Extra fresh lime wedges
Japalenos if you like chilli

Method

Combine the sliced chicken, oregano, cumin, paprika, 2 pinches of salt and 2 tablespoons of olive oil in a bowl and mix to combine. Place this in the fridge while we prepare the salsa
In a medium size bowl combine all of the salsa ingredients. Toss them together and season with salt.
In a large frying pan on medium heat sauté the garlic, carrots and onion for 2 minutes with a splash of olive oil. Add the marinated chicken and cook for approximately 10-13 minutes. This will depend on how thinly you slice the chicken.
Serve with warm flour tortillas, Greek yogurt or sour-cream and fresh lettuce leaves.

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Chicken fajitas with pineapple, corn and cucumber salsa

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