Marinating the chicken strips in lemon and lime juice gives a distinctive flavour to these chicken fajitas. Served up with sour cream and black olives, these are a tasty and fun treat.

The original fajita was made from skirt steak and has its roots in the Rio Grande Valley. However, fajita can now refer to any grilled meat served on a tortilla. Try chicken today. With the slight tangy punch of lemon and lime, and a subtle chili flavour, these are devilishly good.

 

Ingredients (4-6 fajitas)

2 tbsp fresh lemon juice

2 tbsp fresh lime juice

1 clove garlic, crushed

1 tbsp chili powder

¼ tsp salt

12 oz (340g) chicken breast or thigh, cut into strips

2 tbsp olive oil

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

4-6 tortillas

½ cup sour cream

½ cup sliced black olives

 

1. In a medium bowl, combine lemon juice, lime juice, garlic, chili powder, and salt. Add chicken strips and toss until well coated with marinade. Cover and marinate in refrigerator for one hour or more.

2. In a frying pan, heat the oil over medium heat. Use a slotted spoon to transfer the chicken strips to the frying pan – reserving the marinade. Stir fry until the chicken juices and marinade clinging to the chicken has mostly cooked off.

 

3. Lower the heat to medium-low and continue cooking the chicken until it has cooked for a total of 8-10 minutes, and is slightly browned.

4. Add the bell peppers and the reserved marinade and toss well. Cover and simmer for 5-6 minutes, until pepper are slightly tender but still slightly crisp.

Serve in a b0wl or on a plate, with tortillas, sour cream, and olives on the side. Let diners assemble to taste.