Move over, crunchy taco shells, we don’t need you anymore. This complete fajita bowl is bursting with Mexican flavours — without the carb explosion usually associated with Taco Tuesday.
Chicken Fajita Bowl
Move over, crunchy taco shells, we don’t need you anymore. This complete fajita bowl is bursting with Mexican flavours — without the carb explosion usually associated with Taco Tuesday.
Equipment
- Airfreyer
- Large bowl
Ingredients
- ¾ tablespoon olive oil
- 2 teaspoons arrowroot flour
- ¼ teaspoon chilli powder
- ¼ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon erythritol sweetener
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 450 grams boneless skinless chicken breasts, cut into 8cm long strips
- 4 medium Roma tomatoes cored, seeded and diced
- 1 medium jalapeño sliced and seeded
- ¼ cup peeled and diced red onion
- ½ cup Mexican blend cheese
- 3 tablespoons sour cream
- 1 medium avocado peeled, pitted and diced
Instructions
- In a large bowl, whisk together olive oil, arrowroot flour, chilli powder, salt, paprika, cumin, erythritol, onion powder and garlic powder.
- Add chicken strips and toss.
- Refrigerate covered for 30 minutes up to overnight.
- Preheat air fryer at 200°C for 3 minutes.
- Add half of chicken to ungreased air fryer basket and cook for 4 minutes.
- Shake basket.
- Cook for an additional 4 minutes.
- Using a meat thermometer, ensure internal temperature is at least 75°C.
- Transfer cooked chicken to two medium bowls and repeat cooking with remaining chicken.
- Transfer remaining chicken to two more medium bowls.
- Add tomatoes, jalapeño, red onion, cheese, sour cream and avocado to bowls.
- Serve.
Notes & Wine Advice
Pickled Jalapeño Slices
Pickled jalapeño slices would be a great accent to this dish. Just slice and seed a large jalapeño and add to a small bowl with 2 tablespoons apple cider vinegar, 1 tablespoon warm water and 1 teaspoon granular erythritol. Drain the liquid when ready to add to your dish.
Pickled jalapeño slices would be a great accent to this dish. Just slice and seed a large jalapeño and add to a small bowl with 2 tablespoons apple cider vinegar, 1 tablespoon warm water and 1 teaspoon granular erythritol. Drain the liquid when ready to add to your dish.