Method
- Preheat the oven to 200°C. Line a large baking tray with baking paper. Place the chicken, capsicum, onion, seasoning and oil in a large bowl and toss well to combine.
- Spread chicken mixture in a single layer on the prepared tray and bake for 12 minutes or until chicken is cooked through and vegetables are tender.
- Meanwhile, mash the avocado in a small bowl and lightly season with salt and pepper. Warm the tortillas following packet instructions. Serve the chicken fajita mixture with avocado sour cream and tortillas.
Serving tip: Serve with lime wedges and sprinkled with fresh coriander leaves.
Variations:
Use turkey breast or beef rump strips instead of chicken.
Cooking tip:
You could also use chicken breast cut into thick strips for the same result.
Money-saving tip:
If there’s leftover avocado, squeeze some extra lime over it before storing in the fridge to prevent it from going brown and being wasted.
Storage tip:
TO REFRIGERATE: Store fajita mixture in a reusable container for up to 2 days. Reheat
in the microwave until heated through to serve.
TO FREEZE: Store fajita mixture, as above, for up to 3 months. Thaw in the refrigerator
overnight and reheat as above to serve.
Nutrition tips:
Swap the flour tortillas for a wholegrain wrap for more fibre.
Swap store-bought taco seasoning for homemade using spices from your pantry. Try paprika, garlic powder, onion powder, chilli powder, cumin.
