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

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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