CHICKEN FAJITAS WITH JALAPENO SALSA
Jun 30, 2016Quick, easy, tasty, kid friendly - what more could you want? This is a regular go to meal for my house hold because I've never heard of anyone not liking it and there's minimal ingredients if you still need to drop by and do the shopping on your way home. I like the corn tortilla's because they are more authentic when it comes to Mexican food but please do pay attention to the ingredients when you buy them, you want 100% corn and below are some examples of what to look for when comparing brands:
El Ceilo: 100% corn
La Tortelleria: 100% corn
Mission: 54%corn, water, preservative 282,202, food acid 297, Thickener 412, 426 and enzyme 1100
Woolworths: corn, water, corn starch, preservative 280, 282, stabalisers 466, 412, food acid 297, 200.
Note: The best brands are not available at your supermarkets so even more reason to support your local health food shops/grocers.
Serves 4
Ingredients
2 x large chicken breasts, sliced thinly
1 tablespoon paprika
1 tablespoon dried oregano
1 x red capsicum, sliced
1 x yellow capsicum, sliced
2 x brown onions, sliced
4 large handfuls of spinach
1 x mango/pineapple, diced
1 lime
1 jalapeno chilli, finely chopped
1 large handful of coriander
8 x small corn tortilla’s
Yoghurt to serve
Directions
Heat a grill pan (or BBQ) to medium - high heat. Place the chicken strips in a large bowl and mix through the paprika and oregano. Add the capsicums and onion. Add the mix to a grill pan and grill for 4-5 minutes or until slightly charred and the chicken is cooked through. In the final 30 seconds mix through the spinach.
Meanwhile, combine the mango/pineapple, chilli, 1 tablespoon chopped coriander and zest of the lime. Heat the corn tortilla’s according to packet instructions and serve to be filled with the chicken mix and topped with mango salsa, yoghurt, extra coriander and lime wedges. 
