The only fajita night option you need to go for. It turns out Chorizo was the thing fajitas have been missing. The spicy sausage brings the perfect kick.
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Serves
4
Chorizo
Bell Pepper
Red Onion
Avocado
Spring Onion
Lime
Fajita Seasoning Mix
Skinless Chicken Thigh
Tortilla
Sour Cream
Coriander
Salt
Black Pepper
Olive Oil
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Serves
4
Chorizo
Bell Pepper
Red Onion
Avocado
Spring Onion
Lime
Fajita Seasoning Mix
Skinless Chicken Thigh
Tortilla
Sour Cream
Coriander
Salt
Black Pepper
Olive Oil
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Step 1.
Guac first. Grab a bowl. Add peeled avocados, chopped spring onions and the juice of a lime. Chop your coriander and add it to the bowl, but save a handful for later. Then, add a splash of olive oil. Season with salt and pepper and mash everything together. Put this in the fridge until it’s time to load up.
Step 2.
Tear your chorizo into small pieces and add them to a pan. Fry them until the fat renders out and they become slightly crispy. Then, remove the chorizo from the pan and set aside.
Step 3.
Slice your peppers and add them to the same pan and fry them in the chorizo oil until soft, then slice your red onions and add them to the pan. Once the onions are nearly cooked, add half of the seasoning mix and stir it through the peppers and onions.
Step 4.
In another pan, heat a glug of olive oil. Slice your chicken thighs, and add them to the pan and fry them until the chicken is white. Then, add in the cooked chorizo, along with the remaining seasoning mix and a sprinkling of salt and pepper. Then, mix this all together.
Step 5.
Heat your tortilla in a frying pan, then place it on a plate, it’s loading up time!
Step 6.
First, add a spoonful of guacamole across the centre of the tortilla, add your peppers and onions on top. Then, add your chicken and chorizo, with a dollop of sour cream. Sprinkle in some chopped coriander before rolling it up. Repeat for the rest of the MOB and get stuck in.
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Notes (1)
A
Alice B.
5 months ago
Loved this so much - used plant based chorizo and plant based chicken xx
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