500g skinless chicken breasts, sliced
4 Tbl olive oil
2 Tbl Tio Pablo Chilpotle de Plata Spice Mix
Juice of ½ lemon
3 medium capsicum (red, orange, yellow) de-stemmed, seeded, and sliced
1 red onion, sliced
3 spring onions, ends removed and roughly chopped
12 Tio Pablo Corn Tortillas
Directions for Chicken Fajitas:
In a medium-sized bowl, add sliced chicken breast, Chipotle de Plata Spice Mix, 1 Tbl oil, and lemon juice. Stir through to coat the chicken, cover, and place in the refrigerator for at least an hour, to marinate.
Once the chicken has marinated, add 1 Tbl oil into a frying pan and heat until the oil almost begins to smoke. Add chicken and cook through for about 5 minutes.
Remove chicken from the pan (do not clean pan) and heat 1 Tbl oil (medium heat). Add the sliced capsicum, red onion, and spring onion. Cook through for about 5 minutes, letting the vegetables soften and absorb spice and juice from the pan. Place chicken back into the pan with the vegetables and cook for about 2-3 more minutes.
Remove chicken and vegetables from the pan (do not clean pan) and add the remaining Tbl of oil. Set at medium heat and warm tortillas through, letting them absorb flavor and spice.
Spoon chicken and vegetables into warm tortillas and eat immediately. Delicious with avocado slices or guacamole, fresh coriander, and a squeeze of lime.