Mexican Chicken Fajitas with Sour Cream & Monterey Jack Cheese

Marinate the chicken slices in a mixture of soy sauce, Worcestershire sauce, lime juice, olive oil, and fajita spices. Ensure the chicken is evenly coated and let it marinate for at least 30 minutes to absorb the flavors.

While the chicken is marinating, slice the red onion and julienne the green and red capsicums. Set aside.

Preheat a large pan or grill over medium-high heat. Once hot, add the marinated chicken slices to the pan. Cook for 5-7 minutes or until the chicken is fully cooked and has a nice sear on both sides. Remove the chicken from the pan and set aside.

In the same pan, add a bit more olive oil if needed, and then add the sliced onions and julienned capsicums. Sauté for 3-4 minutes or until they are slightly softened but still crisp. Remove from heat.

Warm the flour tortillas in a dry pan over low heat for about 30 seconds on each side or until they are warm and pliable. Keep them covered with a clean cloth to stay warm.

To assemble the fajitas, lay a warm tortilla on a plate, add a generous amount of the cooked chicken, followed by the sautéed onions and capsicums. Top with grated Monterey Jack cheese, a dollop of yoghurt (as a substitute for sour cream), and salsa to taste.

Serve immediately with additional lime wedges on the side for squeezing over the fajitas if desired.