Foodkit Recipe
Ray’s Chicken Fajitas with Guacamole Salad
Serves 2 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Chicken Thigh (Boneless) | Sliced 1cm, across the grain of the meat. |
| Garlic Cloves | Peel and chop or slice finely |
| Cumin (Ground) | |
| Lime Juice | |
| Coriander | Roughly chop the coriander, including the stalks - chop enough to make up 4 tablespoons. Use the remaining sprigs for serving. |
| Chilli red | Slice thinly - removing the stem if provided |
| Red Capsicum | The recipe calls for half of the capsicum. Core, seed and thinly slice. |
| Corn Tortillas | |
| Limes | Slice in half lengthways |
| Avocado | Slice the avocado in half. Remove the stone and scoop the flesh away from the skin by running a tablespoon along the inside. Cut the flesh into 2cm dice. |
| Tomato (Cherry) | Slice the cherry tomatoes in half. |
| Chilli Flakes | |
| Onion (Red) | Use 1/4 of the onion and finely chop. |
| Lettuce (Cos) | Recipe calls for 4 leaves. |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 6 mins | Put chicken, cumin, 2 tablespoons of the lime juice, 2 tablespoons of the chopped coriander, 1/2 teaspoon of salt, the sliced chilli, 1 tablespoon of cooking oil and the capsicum into a bowl and mix well. Heat a frying pan over a high heat. Add the chicken and stir fry for about 5 minutes or until the chicken is cooked through. |
|---|---|
| Step 2 3 mins | While the chicken is cooking through, put the avocado, cherry tomatoes, chilli flakes, the remaining 2 tablespoons of chopped coriander, the onion, 1 tablespoon of olive oil, 2 tablespoons of the lime juice into a bowl, mix, taste and season with salt and pepper. |
| Step 3 3 mins | Serve half the avocado salad on top of 2 cos leaves and the other half on the remaining 2 leaves. Place these on the side of each plate. |
| Step 4 60 secs | Warm the tortillas by quickly dipping them in water and heat them for 10 seconds each side in a hot, clean frying pan. |
| Step 5 2 mins | Divide the chicken mixture between the 4 tortillas and fold into "U" shapes and place 2 side by side on each of the 2 plates, alongside the avocado salad. Serve with coriandeer sprigs and a lime half on each plate. |
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