Serves 2 to 4, depending how hungry you are!
Fajitas are a firm favourite of lovers of Mexican food. This recipe is for chicken but it’s just as good with strips of fillet steak (or rump steak if you don’t mind chewing!).
The spice mix in this recipe has a mild heat. Any left-over spice mix will keep well for ages in a sealed spice jar.
For the fajita spice blend…
½ tsp freshly ground black pepper
¼ tsp cayenne chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 ½ tsp paprika
½ tsp salt
For the finished dish…
2 large skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 large sweet peppers (1 red and 1 green) cored, deseeded and thinly sliced
2 red onions, thinly sliced
8 soft flour tortillas (wraps)
Optional to serve: guacamole, soured cream and/or salsa.
Simply rub a little oil onto the chicken breasts then rub on a generous amount of the fajita spice blend and leave to marinate for up to an hour. Then bake in a moderate oven (180c) until cooked through. Leave to cool slightly, then cut into thin slices.
Meanwhile, heat some oil and stir-fry some thinly sliced red and green peppers and red onions until just starting to soften. Sprinkle with some fajita spice blend, stir and remove from the heat.
Serve the chicken, peppers and onions in soft flour tortillas adding guacamole, soured cream and/or salsa according to taste.