Chicken Fajitas

Pat the chicken breast dry and cut it crosswise into 1 cm wide strips.

• 280 g Chicken breast

Peel the garlic clove and chop it finely.

• 1 Garlic clove

In a bowl, stir together the vegetable oil, garlic, sweet paprika, cumin, oregano, chili flakes and ½ tsp salt. Squeeze in the juice of ½ lime.

• 1½ tbsp Vegetable oil
• 2 tsp Sweet paprika
• 1 tsp Cumin
• ½ tsp Oregano
• ½ tsp Chili flakes
• Salt
• ½ Lime

Add the chicken strips to the marinade, mix well and let them soak for about 10 minutes.

Meanwhile, while step 4 runs

Meanwhile, wash the cilantro, pick off the leaves and chop them roughly.

• ½ bunch Cilantro

Meanwhile, while step 4 runs

Halve the avocado, remove the pit and spoon the flesh into a bowl.

• 1 Avocado

Meanwhile, while step 4 runs

Mash the avocado with a fork. Stir in the juice of ½ lime, 1 pinch salt, 1 pinch cumin and half the cilantro.

• ½ Lime
• Salt

Meanwhile, while step 4 runs

Wash the bell pepper, remove the seeds and cut it into 1 cm wide strips.

• 2 Bell peppers

Meanwhile, while step 4 runs

Peel the onion and cut it into 1 cm wide strips.

• 1 Onion

Heat a large skillet over high heat for about 1 minute. The oil from the marinade is enough.

Put the chicken with its marinade into the skillet in one layer. Don't move it for 3 minutes, until the bottom is golden brown.

Turn the strips and fry for 2 more minutes.

Put the chicken on a plate. The frying fat stays in the skillet.

Add the bell pepper and onion with 1 pinch salt to the hot skillet. Fry for about 4 minutes, until they have charred spots but still have a bite.

• Salt

Return the chicken to the vegetables and toss for 1 minute, until everything is hot and the chicken is no longer pink inside (72 °C).

Put the chicken and vegetables into a bowl. The skillet is needed right away for the tortillas.

Warm the tortillas one at a time in the dry skillet over medium heat for about 20 seconds per side, until they are soft and pliable.

• 4 Tortillas

Stir the sour cream smooth with 1 pinch salt. Fill the tortillas with chicken and vegetables and serve with guacamole, sour cream and the rest of the cilantro.

• 50 g Sour cream
• Salt