Preparation
- Preheat the oven to 200 °C. Wrap the tortillas in foil.
- Stir the oil, lime juice, garlic, paprika, coriander, cumin, chilli powder, salt and pepper into a marinade. Turn the chicken, peppers and onion in it and leave for 15 minutes.
- Warm the tortillas in the oven for about 10 minutes.
- Get a griddle or a large frying pan very hot. Add the chicken, vegetables and marinade and cook over high heat, stirring constantly, for about 5 to 6 minutes until the vegetables have charred spots. If your pan is small, work in two batches.
- To check it is done, cut open the thickest piece of chicken; it must no longer be raw inside, otherwise keep cooking.
- Bring the fajita pan to the table with the warm tortillas, salsa, crème fraîche, cheese and salad, and let everyone fill their own tortilla.
Drink with it
Pale lager · excellent match
Mexican lager, ice-cold, with a lime wedge
Cold and carbonation cool the chilli powder, and the slim body lets the smoked paprika and lime stay in front; the usual drink with a sizzling fajita pan.
Pils or Helles: What's the Difference?Tequila blanco · excellent match
Margarita on the rocks, or Tequila Blanco with soda and lime
Lime in the glass and in the marinade forms a bridge, and the green, peppery agave goes with cumin and roasted pepper; ice and dilution keep the heat in check.
Tequila Blanco, Reposado, and Añejo: what aging changesMezcal · good match
Mezcal highball with soda and lime, lots of ice
The smoked paprika and the char from the pan find a counterpart in the smoke of the mezcal; ice and soda, because alcohol amplifies chilli powder.
Tequila and Mezcal: What's the Difference?Rosé · good match
Fruity, dry rosé, well chilled
Red fruit and fresh acidity accompany the charred notes, lime and crème fraîche without becoming heavy.
Which wine pairs with food? A simple approach to choosing