64
A quick, Thai-style twist on classic fajitas, made with our Tamarind, Garlic & Chilli Spice Paste for instant sweet-tangy flavour. Easy, flavour-packed and perfect for midweek.
Ingredients
Ingredients
- 2 small chicken breasts (or 1 large), thinly sliced (or thigh??)
- 1 red pepper, sliced
- 1 small onion, sliced
- 3 tbsp Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste
- 1 tbsp oil
- 1 tsp soy sauce
- Juice of ½ lime
- Salt, to taste
To serve
- 2 tortillas
- 4 tbsp plain yoghurt
- 1- 2 tsp Woolf’s Kitchen Sticky Chilli Oil
- 1 ripe avocado, sliced
- Fresh coriander leaves
Instructions
- In a bowl, mix the sliced chicken with 1 tbsp Tamarind, Garlic & Chilli Paste* and a pinch of salt. Set aside while you prep the veg.
- Heat the oil in a large frying pan or wok over medium-high heat. Add the onion and pepper, season lightly, and cook for 4–5 minutes until softened and slightly charred.
- Remove.In the same pan, add the marinated chicken and stir-fry for 4–5 minutes until golden and nearly cooked through.
- Return the peppers and onions to the pan along with the remaining 2 tbsp Tamarind, Garlic & Chilli Paste.
- Stir-fry for 1–2 minutes until everything’s coated, adding a splash of water if necessary
- Mix the yoghurt and Sticky Chilli Oil together to make a fiery drizzle.
- Load the fajitas with chicken and veg, add sliced avocado, a spoon of the chilli oil yoghurt, and scatter with coriander. Squeeze over the lime juice and serve.
*Also delicious with our Lemongrass & Ginger Spice Paste