Not much to use up today, just half an avocado, a handful of grape tomatoes and some lettuce, but since there was a new package of tortillas and chicken breast in the freezer, this had all the makings of fajitas - my interpretation...
First up, marinading the chicken breasts for grilling later on.
|Clockwise from left: chipotle olive oil, chili powder, ground cumin, lime and garlic|
|Chicken breasts in marinade|
The zest and juice of 1 lime, 2 minced garlic cloves, 2 teaspoons of chili powder (I buy a Mexican blend), 1 teaspoon of ground cumin and about 2 tablespoons of chipotle olive oil combined to make a marinade. If you do not have chipotle olive oil, use extra virgin olive oil and add minced chipotle peppers. Taste for heat, and adjust accordingly, mine was on the milder side.
While the chicken is marinading, prepare the salsa. I made an avocado, roasted corn and grape tomato salsa.
Grape tomatoes were skewered and grilled until they had a bit of colour and the skins started to split.
I only had frozen corn, so I cooked it in a bit of olive oil with salt, pepper and a pich of cumin until it started to get golden.
Corn on the cob rubbed with a bit of olive oil, salt, pepper and cumin and grilled would be my ideal choice. After cooling, cut the kernels off and add to the salsa.
The corn and tomatoes were added to the chopped avocado, together with a squeeze of lime juice and a drizzle of avocado oil. I seasoned to taste with salt and pepper.
Time to grill the chicken, along with some sliced onion and red pepper. Lightly oil the pre-heated grill, and cook the onion and peppers until starting to soften. Remove from the grill, slice and place in a heatproof container to keep warm alongside the chicken.
When the chicken is cooked, remove from the grill and allow to rest for 5 minutes before slicing thinly and adding to the onions and red pepper. Serve with warm tortillas, shredded lettuce, grated cheese and sour cream.
|Before rolling up: tortilla with chicken, onions, peppers and salsa|