This is one of those 'don't know what to cook tonight' recipes, yet always feels like a treat. Great weekend food if having friends and family round for a bite to eat. Can be made with your choice of protein, but chicken fajitas are classic!
What you'll need
Enough for however many you're feeding, I cook for 2.
For the fajitas
- Chicken breasts or thighs
- Onion
- Peppers
- Iceberg lettuce, for the wraps
For the fajita spice mix
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tsp oregano
- 1 tsp paprika
- 1-2 tsp chilli flakes
- 2 tsp garlic granules
For the salsa
- Olive oil
- Lime juice
- Tomatoes
- Coriander
What to do
- 1. Make the salsa. Finely chop about ¼ red onion, some tomatoes and a handful of fresh coriander leaves. Mix in a bowl with half a lime juice and a tablespoon or 2 of olive oil. Set aside and let the flavours mingle while you get everything else ready.
- Make a batch of fajita spice mix - the quantities listed are enough for 2 or 3 recipes. I use the same spice mix for Chilli con Carne.
- Slice the fajita ingredients; chicken into strips, peppers and onion in similar size slices/ batons. Coat everything with fajita spice mix. On a medium high heat, pan fry the onions for 2-3 minutes in a dash of olive oil, then add the peppers. When cooked, remove from pan and set aside.
- Fry the chicken strips in the same pan on a medium heat until golden and cooked through.
- Serve up with a squeeze of fresh lime juice and some salsa in iceberg lettuce wraps. Optional; add some grated cheddar cheese and a dollop of sour cream. Some guacamole or sliced avocado. If you like an extra kick, add some jalapeño's or fresh red chilli!
Salsa ingredients
Fajita spices
