Buttermilk Chicken Fajitas

For a flavour packed no-hassle dinner, these buttermilk chicken fajitas are the perfect choice for something mouth-watering and Mexican. Add slices of avocado when in season.

SERVES: 4

• 1 pack Rangitikei Buttermilk Tenders
• 3 capsicums, cut in strips
• 1 red onion, cut in small wedges
• Tortillas to serve
• 1 green chilli, sliced
• Small handful coriander leaves
• 1 lime, cut in wedges

For the fajita spice mix:

• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• ¼ teaspoon chilli powder
• 2 cloves garlic, thinly sliced

Place the sliced capsicum and red onion on a large baking tray and drizzle with oil. Sprinkle over the fajita spices, season with salt & pepper and toss to coat.

Arrange the Buttermilk Tenders on top and bake in the oven for 20 minutes.

Sprinkle over the sliced chillis and fresh coriander and serve straight from the tray with tortillas and lime wedges.