Chicken fajitas with lime salsa

• Meat

  • 1 kg Chicken breast, slices thick fillets

• Produce

  • 1 Avocado
  • 1/2 cup Coriander, leaves
  • 2 cloves Garlic
  • 1 Jalapeno chilli
  • 1 Lime
  • 1 Red onion, small
  • 1/2 Red onion
  • 2 large bunches Rosemary

• Condiments

  • 200 g Chipotle peppers in adobo sauce
  • 1 Lime and black bean salsa
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Salt flakes
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Cider vinegar
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Bread & Baked Goods

  • 12 Tortillas

• Dairy

  • 1 Sour cream

• Other

  • 1 X 400 g black beans, drained and rinsed (see note

Found on nonnascooking.com

Description

Directions

• To make the lime and black bean salsa, combine the beans, 3 lime segments (squeeze over juice from membranes), ½ cup coriander leaves, ½ sliced red onion, 1 finely diced jalapeno chilli, 1 tablespoon olive oil, ½ teaspoon salt flakes and ½ teaspoon sugar. Place to the side.
• Heat oil in a frying pan and sauté onion, garlic and cumin, for 5 minutes, remove from heat and cool. Combine with chipotle peppers in adobo sauce, cider vinegar and maple syrup in a processor and blend until smooth.
• Remove leaves from lower part of rosemary stalks and thread on chicken. Rub half the chipotle paste onto the chicken and marinate for 30 minutes.
• Barbecue chicken skewers over medium heat for 2-3 minutes on each side or until cooked through.
• Serve chicken on a platter with chargrilled tortillas, lime and black bean salsa, avocado and sour cream.
• Note
• • Canned chipotle peppers in adobo sauce and canned black beans are available at specialty delicatessens. Leftover marinade can be frozen.