Easy chicken fajitas with roasted corn and avocado cream
Quick and easy chicken fajitas made with sweet bell peppers, onions and roasted sweet corn with avocado cream.
Servings 4
Calories 476kcal
Ingredients
- 2 ears of corn
- 1 red onion thinly sliced
- 1 red bell pepper de-seeded and sliced
- 1 yellow bell pepper de-seeded and sliced
- 2 garlic cloves crushed
- 1 rotisserie chicken shredded (bones & skin discarded)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2-1 teaspoon smoked chilli flakes
- juice of 1 lemon
- salt & pepper to taste
for the avocado cream
- 1 ripe avocado
- 2 tablespoons sour cream
- salt to taste
to serve
- tortilla wraps warmed
- fresh coriander
Instructions
- Roast the corn under a hot grill or in a griddle pan until cooked through.
- In the meantime, Heat a large frying pan over high heat then add a splash of oil.
- Sauté the onions until they start to brown then add the peppers.
- Cut the corn off the cob and set aside.
- Fry the vegetables for 5-7 minutes until they start to soften then add the chicken, corn, garlic, spices and lemon juice.
- Fry for another 30 seconds then season to taste.
- To make the avocado cream, blend all the ingredients together and season to taste.
- To serve, spread a generous dollop of the avo cream on the warmed tortillas then top with a generous spoonful of the chicken and peppers. Add a sprig of fresh coriander and serve.
Nutrition
Calories: 476kcal | Carbohydrates: 12g | Protein: 72g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 831mg | Potassium: 1156mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1379IU | Vitamin C: 100mg | Calcium: 66mg | Iron: 2mg
