Smoky Chipotle and Lime Chicken Fajitas with Peppers and Guacamole
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Chicken thigh strips marinated with chipotle, lime, cumin and smoked paprika are browned in a hot skillet, then tossed with charred peppers and onions and served with guacamole.
Always check the labels of the products you use.
Method
- 1
Marinate the chicken. Stir the oil, lime zest and juice, chipotle, cumin, paprika, 1/4 tsp salt and the pepper together in the medium bowl. Add the chicken, toss to coat and leave for 15-30 minutes while you prepare everything else.
- 2
Make the guacamole. Mash the avocados with the lime juice and onion in the small bowl. No salt is needed, as the tortillas and chicken carry enough. Press cling film onto the surface to stop it browning.
- 3
Cook the chicken. Heat 1 tbsp oil in the pan over medium-high heat until just smoking. Shake the excess marinade off the chicken and cook it in 2 batches for 6-8 minutes per batch, turning, until browned and the thickest strip reaches 74 °C. Cooking in batches keeps the pan hot so the chicken browns rather than stews. Tip onto a platter and cover with foil.
- 4
Cook the vegetables. Add the remaining 1 tbsp oil, the peppers and the onion to the pan, cover and cook for 6-8 minutes, stirring now and then, until soft and charred at the edges. The lid traps steam to soften them quickly. Stir in the coriander and return the chicken and its juices to the pan.
- 5
Serve. Warm the tortillas in a dry pan for about 20 seconds each side and wrap them in foil. Serve the fajitas straight from the pan with the tortillas, guacamole and lime wedges.
Storage
Refrigerate the chicken and vegetables within 1 hour and use within 3 days; reheat once until piping hot (74 °C). Guacamole is best eaten the same day.
Why this label?
42.5 g protein for 714 kcal = 6 g per 100 kcal, so protein gives about 24% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 309 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.1 g per serving
4.2 % of the 50 g daily maximum · 8.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- small bowl and fork
- large cast-iron or heavy frying pan with a lid
- tongs
- instant-read thermometer
- chopping board and sharp knife
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 714 kcal |
| Protein | 42.5 g |
| Carbohydrate | 54.2 g |
| of which sugars | 7.1 g |
| of which free sugars | 2.1 g |
| Fat | 37.5 g |
| of which saturates | 5.4 g |
| Fibre | 9.7 g |
| Salt | 2.2 g |
Protein per 100 kcal
6 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
