COURSE:
Lunch, Main Course

Product:
Vortex Plus Air Fryer Oven

Ingredients

Fajita seasoning 

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1½ teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

Fajitas

• 8 skinless, boneless chicken thighs
• 2 red peppers
• 2 yellow peppers
• 2 red onions
• 1 tin kidney beans, drained and rinsed
• 1 green jalapeño (fresh)
• 1 lime
• 1 bunch/15g  fresh coriander (for green sauce and garnish)
• Fresh coriander (extra, for garnish)
• ¼ cup yogurt
• 2 tablespoons sour cream
• Olive oil, salt, and pepper as needed

Serving

• 8–12 flour tortillas, to serve
• Pickled jalapeños, to serve
• Pickled red onions, to serve
• Pico de gallo, to serve
• Grated cheese, to serve
• Chopped gem lettuce, to serve

Instructions

Tip:  Marinate your chicken overnight in the spice mix and a lick of olive oil to let the flavours really sink into the meat.

1. In a small bowl, combine 2 teaspoons chili powder, 2 teaspoons ground cumin, 1½ teaspoons garlic powder, 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Pat the 8 chicken thighs dry with paper towel and set aside. Halve and deseed the 2 red peppers and 2 yellow peppers, then cut them into chunky 2cm-wide strips. Top, tail, and peel the 2 red onions, then cut into thick wedges. Rinse and drain the 1 tin of kidney beans and set aside. Chop half the fresh coriander and set aside for garnish.
2. Place the peppers and onions in a bowl, drizzle with olive oil, and season with salt and pepper. Spread them over the solid tray of your Instant Vortex Air Fryer oven and place on the second lowest rack. Set to 175°C (347°F) for 15 minutes and press start.
3. Add the chicken thighs to a clean bowl with all the spice mix and a drizzle of olive oil (about 1 tablespoon). Rub to coat evenly. If you have time, marinate overnight for deeper flavour.
4. To make the green sauce, add 1 green jalapeño, remaining fresh coriander, ¼ cup yogurt, and 2 tablespoons sour cream to a mini blender. Cut the 1 lime into quarters and squeeze about 1 teaspoon of juice (from one wedge) into the mix. Season with salt and pepper, then blend until smooth and creamy. Reserve the remaining lime wedges for serving.
5. Once the timer finishes, give the peppers and onions a stir. Place the chicken thighs on a perforated (grill) tray and slot it into the second highest level of the air fryer, so the juices drip down onto the vegetables. Cook at 175°C (347°F) for 20 minutes, or until cooked through and lightly charred.
6. Meanwhile, set out your toppings: the kidney beans, grated cheese, pico de gallo, chopped lettuce, pickled red onions, and pickled jalapeños. Warm the 8–12 flour tortillas and keep them wrapped in foil or a clean tea towel.
7. Remove the vegetables from the air fryer and place in a large serving bowl. Dice the chicken into strips and add to the bowl. Taste and adjust seasoning, then scatter over most of the reserved chopped coriander, saving a little for garnish.
8. To serve, place the warm tortillas, veg and chicken mix, green sauce, and all your toppings onto the table. Build your own fajitas and garnish with more chopped coriander and a squeeze of lime, if you like.

< Back To Recipes