Mexican Chicken Fajitas with guacamole and salsa

This may be our most popular Saturday night supper? Is great food for a group but my advice is to get everyone involved from the beginning as there is a lot of chopping and slicing to do!

Alternatively, all the chopping can be done much earlier and left in the fridge as the cooking part only takes minutes!

I don't tend to add anything to the chicken as I like the flavour of the different ingredients to come through but if you would like a bit more zing you could mix a tsp each of chilli powder, paprika, garlic powder, ground coriander, ground cumin in a bowl and coat the chicken. Leave in the fridge for an hour or so or until ready.

Prep time: 45 mins - chopping!

Cook Time: 10 mins

Chicken spice mix - optional

1 tsp each of chilli powder, paprika, garlic powder, ground coriander, ground cumin.

Guacamole

3 Avocados

Handful Coriander chopped finely

Juice of a lime

1 large Tomato diced

1/4 cucumber diced

3 Spring Onions finely sliced

1 red chilli diced (removing the seeds)

1/2 tsp cayenne pepper

1/2 tbsp Extra Virgin Olive Oil

Salt and pepper to season

Salsa

4 large tomatoes or 6 small diced

1/2 cucumber diced

1/4 red onion finely diced

1 tbsp capers drained and chopped

1 clove garlic crushed or finely chopped

Handful coriander chopped finely

1 green chilli diced (de-seed)

1 tbsp Balsamic vinegar

1 tbsp Virgin olive oil

Fajitas

200g cheese, grated

300g creme fraiche

1 large onion

3 mixed colour peppers

6 chicken breasts

12 floured tortillas

200g cheese grated

Jalepenos (optional)

Method

Guacamole

Begin by peeling and dicing the avocado and place in a medium sized mixing bowl. I like to smash up with a fork a little but not totally.

Add all the ingredients and stir well. Taste and season with salt, pepper and more lime juice or cayenne to taste.

Tomato Salsa

Place all ingredients in a medium sized bowl and stir well, season to taste.

Fajitas

Put the cheese and creme fraiche and jalepenos, if using, in bowls ready for serving with the salsa and avocado.

Slice the peppers into strips and slice the onions into half moons.

On a separate board with a clean knife, chop the chicken into strips. I don't add anything to the chicken but i you want to, add the spice mix and coat the chicken in a bowl covering well.

Place a frying pan on a high heat with the oil. When the pan is really hot, keeping the heat up high, scorch and fry the onions and peppers to soften and get a little bit of colour at the edges. Keep turning.

Once the onions and peppers are softened place on a plate or in a bowl and add a little more oil to the pan. When hot add the chicken and leave to colour on one side before turning. Literally a minute or two on each side will do then pop the onions and peppers back in stirring to mix together. Put to one side to rest for a minute.