Chicken and Chorizo Fajitas

Press GO to unleash the MOB step by step feature.

Step 1.

Guac first. Grab a bowl. Add peeled avocados, chopped spring onions and the juice of a lime. Chop your coriander and add it to the bowl, but save a handful for later. Then, add a splash of olive oil. Season with salt and pepper and mash everything together. Put this in the fridge until it’s time to load up.

Step 2.

Tear your chorizo into small pieces and add them to a pan. Fry them until the fat renders out and they become slightly crispy. Then, remove the chorizo from the pan and set aside.

Step 3.

Slice your peppers and add them to the same pan and fry them in the chorizo oil until soft, then slice your red onions and add them to the pan. Once the onions are nearly cooked, add half of the seasoning mix and stir it through the peppers and onions.

Step 4.

In another pan, heat a glug of olive oil. Slice your chicken thighs, and add them to the pan and fry them until the chicken is white. Then, add in the cooked chorizo, along with the remaining seasoning mix and a sprinkling of salt and pepper. Then, mix this all together.

Step 5.

Heat your tortilla in a frying pan, then place it on a plate, it’s loading up time!

Step 6.

First, add a spoonful of guacamole across the centre of the tortilla, add your peppers and onions on top. Then, add your chicken and chorizo, with a dollop of sour cream. Sprinkle in some chopped coriander before rolling it up. Repeat for the rest of the MOB and get stuck in.

Make sure you fry your peppers in the oil from the chorizos for extra chorizo goodness.

250g Chorizo Ring
3 Peppers
2 Red Onions
2 Avocados
4 Spring Onions
1 Lime
1 Sachet of Smokey BBQ Seasoning Mix for Fajitas
8 Skinless and Boneless Chicken Thighs
8 Plain Tortillas 
4 Tbsp Sour Cream
Bunch of Coriander
Salt
Pepper
Olive Oil