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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
 

  1. 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
  2. In a medium size bowl combine all of the salsa ingredients. Toss them together and season with salt. 
  3. 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. 
  4. Serve with warm flour tortillas, Greek yogurt or sour-cream and fresh lettuce leaves.