Directions
- 1Finely dice one red onion and two tomatoes.
- 2Slice three limes into eight wedges each.
- 3Prepare the guacamole by mashing two avocados with salt and lime juice.
- 4Slice one brown onion thinly.
- 5Grate two garlic cloves into a paste using a microplane grater.
- 6Butterfly and thinly slice two chicken breasts into strips.
- 7Prepare the taco seasoning by combining 4g of onion powder, 4g of garlic powder, 4g of paprika, 4g of ground cumin, 2g of dried oregano, 0.5g of red chili powder, salt and pepper in a bowl.
- 8Add the sliced onions to a bowl, add one tablespoon of taco seasoning, and gently massage to combine.
- 9Add the chicken strips to a separate bowl, add the remaining taco seasoning and two teaspoons of olive oil. Massage with your hands until everything is evenly combined.
- 10Add one tablespoon of olive oil to a pan over medium-high heat, add the seasoned onions and fry for about four minutes, stirring regularly.
- 11Add the garlic paste to the onions and cook for one minute, keeping it moving.
- 12Remove the onions and garlic from the pan.
- 13Add another tablespoon of olive oil to the same pan, add the chicken and let it sit for a minute to sear. Then mix and cook for about five minutes until the chicken is cooked through.
- 14Add the cooked onions and garlic to the chicken and cook for 30 seconds to combine.
- 15Toast the tortillas in a dry pan over medium heat for about a minute on each side until golden.
- 16Assemble the tacos: spread mashed avocado on the tortillas, add the chicken fajita mix, top with diced tomatoes, red onions and coriander.
- 17Serve with lime wedges.
Ingredients
- 4 g onion powder
- 4 g garlic powder
- 4 g paprika
- 4 g ground cumin
- 2 g dried oregano
- 0.5 g red chilli powder
- 1 pinch salt
- 1 pinch ground white pepper
- 40 ml olive oil
- 1 brown onion
- 2 chicken breast
- 1 pinch salt
- 1 pinch pepper
- 6 tortillas
- 2 fresh limes
- 0.5 red onion
- 2 avocados
- 2 tomatoes
- 1 handful coriander
Equipment
knifemicroplane graterbowlfrying pantongs
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