Jerk-Spiced Chicken Fajitas
Punch up your fajitas with some Caribbean spice and flavour using our Caribbean Creations Ultimate Jamaican Jerk Paste*. Easy to make and great for sharing. Also delicious with beef, pork or prawns.
Method
Put the chicken, 1 tablespoon of the oil, the jerk paste, sugar, half the lime juice and all the lime zest in a large bowl and toss to coat. Cover and leave to marinate for 20 minutes or chill for longer if you have the time.
Mix the soured cream and lime zest together in a bowl. Add a little squeeze of lime juice to taste and season. Chill until needed.
Heat the remaining oil in a large, non-stick frying pan over a medium-high heat and add the onion and peppers. Cook for 4 minutes, stirring, until softened and browned. Stir in the garlic and cook for a few seconds until fragrant. Remove to a plate and set aside.
If needed, add an extra drizzle of oil to the same pan and, when hot, add the chicken and its marinade. Cook for 6-8 minutes, stirring to prevent sticking, or until cooked through. Return the onion and peppers to the pan and toss through the tomatoes to warm through for a minute. Stir through the chopped coriander, squeeze over some lime juice and season with salt and pepper.
Arrange on a warm serving platter – or serve sizzling in the pan – sprinkled with coriander. Pile your tortillas with chicken and veg and add a drizzle of zesty soured cream. Fold up and enjoy!
*Our Caribbean Creations pastes, seasonings and rice are available from selected Morrisons, Morrisons online and from Amazon Morrisons online.
Ingredients
- 3 chicken breasts, sliced into long strips.
- 2 tbsp light olive oil, plus extra if needed
- 1 x sachet Ainsley Ultimate Jamaican Jerk Paste
- 1 tsp brown sugar
- 1 lime, juice & zest
- 1 large onion, halved, sliced
- 2 cloves of garlic, minced
- 2-3 peppers (any colour), de-seeded, sliced
- 8 baby plum or cherry tomatoes, halved
- 2 tbsp chopped coriander leaves, plus extra to serve
- sea salt and freshly ground black pepper
- 8 medium soft corn tortilla, warmed to serve
- 150 ml soured cream
- ½ lime, juice & zest