Jerk-Spiced Chicken Fajitas
Punch up your fajitas with Caribbean jerk spice and Ainsley's Ultimate Jamaican Jerk Paste. Easy to make, delicious with chicken or other proteins. Perfect for sharing!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Microplane
- Citrus press
- Pepper mill
- Nonstick skillet
- Chef's knife
- Cutting board
- Serving platter
- Mixing bowl
- Plate
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
- Stove
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
- freshly ground black pepper
- 8 medium soft corn tortilla, warmed to serve
- 150 ml soured cream
- ½ lime, juice & zest
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