Sizzling Chicken Fajitas

Method

1. 1

   Step 1

   Place the chicken strips in a medium bowl and pat dry with paper towels / kitchen paper. Add 1 tbsp oil, the fajita seasoning, smoked paprika, cumin, ½ tsp salt, black pepper and the juice from half the lime; toss thoroughly and leave to stand for 10 minutes while you prepare the vegetables.

2. 2

   Step 2

   Separate the sliced onion into strands and place beside the sliced peppers. Set out the salsa, guacamole and lime wedges, keeping them separate from the raw chicken and its utensils.

3. 3

   Step 3

   Heat a dry 12-inch (30 cm) cast-iron skillet or heavy frying pan over medium heat for 2 minutes. Warm the tortillas in batches for 20–30 seconds per side, until pliable with a few toasted spots, then wrap in a clean kitchen towel to keep warm.

4. 4

   Step 4

   Increase the heat to medium-high and heat the pan for 1 minute, then add ½ tbsp oil. Add half the chicken in a single layer, letting any excess marinade drip back into the bowl, and cook undisturbed for 2–3 minutes until browned underneath.

5. 5

   Step 5

   Turn the chicken and cook for another 2–3 minutes, until browned and the thickest strips reach 165°F (74°C) on an instant-read thermometer inserted sideways. Transfer to a clean plate, then repeat with another ½ tbsp oil and the remaining chicken; discard any raw marinade.

6. 6

   Step 6

   Add the remaining 1 tbsp oil to the same pan, followed by the peppers, onion and remaining ¼ tsp salt. Cook over medium-high heat for 7–9 minutes, tossing every 2 minutes, until the vegetables have charred edges but retain a little bite; reduce the heat slightly if the browned residue starts to burn.

7. 7

   Step 7

   Return the chicken and any accumulated juices to the pan and toss with the vegetables for 1–2 minutes, until everything is piping hot and sizzling. If the pan is very dry or the seasoning is sticking, add 1 tbsp water and scrape up the browned bits as you toss.

8. 8

   Step 8

   Bring the pan straight to the table on a heatproof trivet, warning diners that the handle is hot. Divide the filling among 4 servings and serve with 2 warm tortillas per person, the lime wedges, salsa and guacamole.