To make pico de gallo simply cut up ripe tomatoes into small pieces (about a cup) and finely chop half a small red onion. Season generously with salt and squeeze over fresh lime juice. Allow this to marinate in the fridge while you are making the fajitas.
Toss the chicken strips in the taco/fajita seasoning until well coated.
Add the sliced peppers and red onion to a bowl, drizzle over olive oil and season with salt and pepper and toss well to coat.
Preheat the Air Fryer Duo on each side. One half for the vegetables to 200C for 15 minutes and the other half for the chicken to 180C for 12 minutes.
To test if your chicken is done, simply break or cut the thickest strip and half and look. Alternatively, insert a thermometer in the centre of the chicken piece, and the internal temperature of the chicken should be read 75°C/165F.
Once the Air fryer has preheated, toss the chicken into the respective baskets, close, press start and sync to finish.
Make your fajitas by adding the fillings as follows: First, spread a generous spoonful of yoghurt or sour cream over the base of the tortilla, then add a few strips of chicken, followed by some of the cooked pepper and red onion. Top that with pico de gallo, a sprinkle of cheese and sliced pickled jalapenos (as hot as you would like it) and a couple of small sprigs of coriander.
Roll the fajitas up and secure them with a small skewer.
To crisp up the fajitas, spray them lightly with olive oil and cook in the air fryer at 180C/350F for 5 minutes.
Serve with guacamole (optional) or any additional toppings.
