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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.

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