I think that Fajitas have to be a contender for the ultimate mid-week dinner, don’t you?
Firstly, they’re quick to make. If you really try you can go from empty plates to full stomachs and back to empty plates in a little as half an hour. This comes from the fact that the preparation comprises of little more than slicing meat and vegetables, before frying them in a hot pan and serving the filling in a big bowl.
Secondly, the flavour is something that you can mix and match to suit your needs. I used to buy pre-made packs of seasoning, but now find them to be a bit too sweet thanks to added sugar. Therefore I make my own seasoning as per the recipe below. It includes the warmth of smoked paprika and cayenne pepper, along with coriander and cumin to try and keep them vaguely Mexican. I also like to add in a little lime zest and juice for freshness.
If you don’t want your Fajitas as spicy then you can cut back on the cayenne and use a mild paprika. If you want more of a burn then turn it up a notch with some extra chilli heat from either dried or fresh chillis. It’s totally up to you to experiment and find the flavours that work for you.
Finally, and probably most importantly, you get to play with your food and not get told off… I like to serve up Fajita Chicken with a selection of wraps, cheese, sour cream, salsa and guacamole – but add in more choice if you’d rather. Everyone around the table can then build their own dinner using as much or as little of these extra ingredients as they like.
Let’s face it – nobody can complain that they don’t like something if they’re in charge of making it themselves!
- 300 g Skinless and Boneless Chicken Breast cut into strips
- 1 tsp Smoked Paprika Pimentón Dulce
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- ½ tsp Ground Coriander
- ½ tsp Cayenne Pepper
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Sea Salt
- 1 Lime juice and zest
- 2 tbsp Olive Oil
- 1 Red Onion peeled and thickly sliced
- 1 Red Pepper deseeded and thickly sliced
- 1 Green Pepper deseeded and thickly sliced
- Put the chicken into a zip lock bag along with the spices, herbs and 1 tbsp olive oil. Agitate until the meat is coated with the spice mix and allow to marinade for 10 minutes.
- Heat the remaining olive oil in a heavy frying pan or skillet, then add in the onion and peppers. Fry over a medium-high heat for 2-3 minutes until just starting to soften.
- Add in the chicken and spices and stir well to ensure everything gets a coating of the flavoured oil. Keep over the heat for another 8-10 minutes until the chicken is cooked through, remembering to stir regularly to avoid anything burning and ensure the chicken is properly cooked.
- Serve immediately with the accompaniments of your choice…