Chicken fajitas
Tex mex food didn’t really reach these shores until the late 70’s, but the cuisine soon became a hit. It’s number 1 score was the sizzling platters of fajitas, with its aroma of fried onions and char grilled meats filling the air. This dish is completed with various accompaniments of Guacamole and salsas, which are served in a warmed wrap. The spice mix for the chicken, gives off a great smokey flavour and can be spiced up with more chilli if required.
Servings:
Ingredients
- 450 grams chicken breasts preferably (£3.15)
- 1 whole Onion peeled & sliced (£0.13)
- 1 whole Red Pepper de-seeded and sliced (£0.40)
- Marinade
- 5 grams Paprika smoked preferably (£0.08)
- 1 whole Lime juice of (£0.30)
- 4 cloves garlic minced (£0.12)
- 10 ml Soy sauce 2 teaspoons (£0.06)
- 5 grams chilli powder teaspoon (£0.05)
- 5 grams Cumin teaspoon (£0.11)
- 10 ml olive oil 2 teaspoons (£0.05)
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Prep Time: 30 minutes
Cook Time: 25 minutes
- In a bowl mix all the marinade ingredients together. Slice the chicken breast into strips and add them to the marinade. Leave to fuse together for at least an hour.
- Slice the onion and pepper and fry in half the olive oil, until they start to caramelise. Remove from pan and add chicken. Cook for about 20 minutes until the meat starts to char and the marinade reduces. Reintroduce the onions and peppers, dress with a little fresh coriander.
- Serve with tortillas, salsa, guacamole, sour cream, refried beans and cheese or whatever combo is in your fridge.
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