I love Mexican food as I think I’ve mentioned before. I guess chicken fajitas live more in the Tex Mex category, but they’re a favourite in my household regardless of their provenance.
The spice blend I use is not set in stone by any means but I think about half a teaspoon of each gives a good flavour – you could throw in some other chilli varieties if you want more of a kick. I don’t marinate this long as it’s more of a quick-ish meal for me, which is why I beat the chicken out as well.
Hope you enjoy these as much as I do!
P.S. I have to say that I still grab an old el paso kit every once and a while for simplicity sake…delicious, they certainly are, but I think I like mine better.
Chicken fajitas (for two to four depending on how good you are at sharing)
Ingredients for the chicken mix
- 2 chicken breast
- 1 pepper (I prefer to use green but any will do)
- 1 red onion (again, my preference but also good with other onions)
- 1/2 tsp cayenne pepper
- 1/2 tsp Smoked paprika
- 1/2 tsp Oregano
- 1/2 tsp Marjoram
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder/granules
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp coarse ground black pepper
- Juice from 2 limes
Ingredients to serve
- Flour or corn tortillas (usually go with gran luchito flour tortillas or cool chile corn tortillas)
- Tomatillo salsa (I’ve struggled to find tomatillos in the uk to make it myself but I love the gran luchito one)
- Salsa fresca
- Grated cheese
- A selection of hot sauces (I like cholula and green Tabasco)
- Sour cream or creme fraiche
- Whatever else you fancy! Guac, different cheeses, other salsas, fresh tomatoes, etc. Who’s to tell you how to eat your fajitas!
- Cover chicken breast with cling film or wrap in some baking paper and then beat out with a rolling pin until the breadth are evenly about 1-1.5cm thick.
- Put chicken in a bowl and then squeeze limes over.
- Mix spices together and add to the chicken. Set aside and let it marinade while you prep the next bits.
- Slice red onion into strips to your preference. I usually go with about .5cm thick.
- Slice up long thin strips of pepper.
- Add red onion and pepper to a frying pan with about 1 tbsp of cooking oil over medium heat.
- Cook until they have a bit of colour and have side red slightly. Set aside in a bowl.
- Cool chicken in the same pan with a bit of new oil on a medium tending to low heat. About 3-4 mins on each side (until cooked but juicy).
- Take off heat and rest on chopping board for a minute or two.
- Slice into thin strips and add back to the pan with red onions and peppers. Mix well. (I sometimes add a couple of tbsps of water at this point mix the flavours up between all of the components but not necessary)
- Heat up tortillas per the pack instructions and serve!