Coriander-Lime Chicken Fajitas with Grilled Onions

Ingredients for Coriander-Lime Chicken Fajitas with Grilled Onions

• 1 1/4 cups coarsely chopped fresh coriander

• 3/4 cup olive oil

• 5 tablespoons fresh lime juice

• 2 1/2 teaspoons ground cumin

• 1 1/4 teaspoons ancho chilli powder

• 6 skinless boneless chicken breast halves

• 3 large poblano chillies, seeded, cut into 3/4-inch-wide strips

• 3 large yellow peppers, cut into 3/4-inch-wide strips

• 2 red onions, sliced into 1/2-inch rounds

• 12 8-inch flour tortillas

How to make Coriander-Lime Chicken Fajitas with Grilled Onions

Optional toppings: purchased salsas, guacamole, soured cream, chopped fresh coriander, sliced spring onions, and chopped serrano chillies Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.

Place chicken in 13x9x2-inch glass baking dish. Pour 80ml marinade over; turn to coat. Arrange poblanos, peppers, and onions on large rimmed baking sheet. Pour 120ml marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and peppers. Grill tortillas until charred, about 1 minute per side.

Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.