Homemade chicken and lime fajitas
Ingredients
- 100 g wheat flour
- 100 g cornflour
- 120 g hot water
- 20 g Nîmes olive oil PDO
- 1 a generous pinch of salt
- 3 chicken cutlets
- 1 lime
- 1 small onion
- 1 red pepper (or green, depending on your preference)
- 1 petite boite sweetcorn
- 6 c. à café guacamole (see the suggested recipe)
- 6 c. à café homemade salsa (see the suggested recipe)
- 50 g cheddar
- 3 c. à soupe Nîmes olive oil PDO
- 1 c. à café paprika
- 1 pincée Cayenne pepper
- A few sprigs of coriander
- 1 c. à café dried garlic granules
- 1 c. à café oregano
- Salt and pepper
Tip
Instructions
- In a mixing bowl, mix together the two types of flour and the salt.
Add the Nîmes olive oil (PDO) and mix.
- Pour hot water (from the tap) over the mixture. Knead everything together until you have a smooth dough. Shape it into a ball.
- Cut your dough into 6 small, equal pieces.
- Roll each piece of dough into a ball.
- Dust a work surface with flour, then roll out your dough fairly thinly into a circle.
- Heat a lightly oiled non-stick frying pan and cook each pancake for 1 minute on each side. Keep them warm under a tea towel or lid until ready to serve (to prevent them from going stiff).
Cut the chicken into strips, drizzle over the lime juice and zest, 1 tablespoon of Nîmes olive oil PDO, and the spices (paprika, cayenne pepper, coriander, dried garlic and oregano), and season with salt and pepper. Mix well, then chill for 1 hour.
Remove the seeds from the pepper, then cut it into thin strips. Fry the finely chopped onion in 1 tablespoon of Nîmes olive oil (PDO), then add the pepper and cook for 10 minutes.
- Add the chicken and its marinade and continue cooking for a further 10 minutes. Then add the drained sweetcorn and cook for a further 5 minutes.
- On each tortilla, place two spoonfuls of the chicken stir-fry, one teaspoon of guacamole and one of salsa. Fold over and secure with wooden skewers.
- Place the fajitas in an ovenproof dish. Cut the cheddar into strips and scatter them over the fajitas. Bake at 180–200°C for 15–20 minutes (keep an eye on them whilst cooking).
- Serve with a lovely crisp salad dressed with balsamic vinegar.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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