Stashcook: Meal Planner & Recipe Keeper

Chicken fajitas with corn salsa Recipe

Name: Chicken fajitas with corn salsa
Yield: 6
Ingredients: For the corn salsa; 2 x 340g cans sweetcorn; 1 red onion, finely chopped; Handful chopped fresh coriander; 2 red chillies, deseeded; Juice 3 limes; For the fajitas; 1 tbsp olive oil; 2 red peppers, sliced; 2 tbsp Cajun seasoning; 2 garlic cloves, crushed; 600g cooked chicken; To serve; Tortillas; Soured cream; Grated cheddar

delicious. magazine

The perfect midweek meal, this chicken fajita recipe can be served with soured cream, grated cheddar and corn salsa. A great way to use up leftover roast chicken, too.

Ingredients

For the corn salsa

2 x 340g cans sweetcorn

1 red onion, finely chopped

Handful chopped fresh coriander

2 red chillies, deseeded

Juice 3 limes

For the fajitas

1 tbsp olive oil

2 red peppers, sliced

2 tbsp Cajun seasoning

2 garlic cloves, crushed

600g cooked chicken

To serve

Tortillas

Soured cream

Grated cheddar

Method

For the corn salsa, drain and rinse the sweetcorn. Mix in a bowl with the red onion, chopped coriander, chillies and lime juice. Season and set aside.

For the fajitas, heat a large frying pan with the olive oil, then fry the onions and red peppers over a high heat until soft and browning at the edges. Stir in the Cajun seasoning and the garlic cloves, adding more oil if it looks dry – take care not to burn the spices.

Shred the cooked chicken (ideally from a whole roast bird), toss through the onion mix, then season. Heat through, then serve with warm tortillas, soured cream, grated cheddar and the corn salsa.

Company

About Us Testimonials FAQs Press Social

hello@stashcook.com