If you are like me, there have been many times when you may have reached for the ready made fajitas with that sachet that you just tip in. I do know how scrummy they are, but once I made my own version I never looked back. Use beef, chicken or prawn or go down the veggie route with some tofu!
Time from start to finish 30 minutes
Small handful of chives
200g of sour cream
small handful of fresh coriander
1 red chilli
200g of cherry tomatoes
1 tsp caster sugar
2 ripe avos
1 spring onion
1 garlic clove
1 red onion
1 red pepper
1 orange pepper
8 corn or wheat tortillas
4 medium skinless, boneless chicken breasts
2 tsp ground cumin
1 tsp dried oregano
salt and pepper
+ Firstly, prepare the accompaniments. Finely chop the chives, place in a small bowl with the sour cream and stir together. + Then, for the salsa and guacamole. Rip the leaves off the coriander, roughly chop them and divide between two medium bowls. Then deseed and finely chop the chilli, if using, and again, divide between the bowls. Cut the lime in half and squeeze half into each bowl also.
+ Quarter the cherry tomatoes and add to one of the bowls. Stir to combine and then season to taste with salt and pepper, also adding the sugar if you think it needs it.
+ Then to finish the guacamole, halve the avocados, discard their stones, scoop the flesh into the other bowl and give it a little mash with a fork. Trim and finely slice the spring onion (both the green and the white bits) and add also, giving everything a good mix together and season to taste.
+ Preheat the oven to 180°C, (fan 160°C), 350°F, Gas Mark 4.
+ Next prepare the fajita mixture. Peel and finely chop the garlic, peel and finely slice the red onion, halve and deseed the peppers and then cut each into thin strips and set aside.
+ Remove the tortillas from the packet and place the stack on a sheet of tin foil. Wrap them up tightly, sit the parcel on a baking sheet and place in the oven for 10–15 minutes to warm through.
+ Meanwhile, cook the chicken. Put a good drizzle of oil in a large sauté pan or wok over a high heat. While the oil heats up, cut the chicken into short, thin strips and then carefully add them to the hot oil. Cook for 2–3 minutes, stirring from time to time, until they start turning golden brown.
+ Add the paprika, cumin and oregano and season well with salt and pepper. Halve the lime and squeeze in the juice and then add the reserved garlic, red onion and peppers.
+ Reduce the heat to medium and keep everything cooking for another 6–8 minutes or until the chicken is piping hot and cooked through with no pinkness and the peppers are just beginning to soften, then remove from the heat.
+ Spoon the accompaniments into serving bowls. Remove the tortillas from the oven, carefully unwrap and stack on a serving plate.
+ Spoon the cooked chicken mixture into a serving bowl. My family like this served with everything in the middle of the table. Then it is a big free-for-all as everyone dives in!