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!

Method

1. 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.
2. Put chicken in a bowl and then squeeze limes over.
3. Mix spices together and add to the chicken. Set aside and let it marinade while you prep the next bits.
4. Slice red onion into strips to your preference. I usually go with about .5cm thick.
5. Slice up long thin strips of pepper.
6. Add red onion and pepper to a frying pan with about 1 tbsp of cooking oil over medium heat.
7. Cook until they have a bit of colour and have side red slightly. Set aside in a bowl.
8. 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).
9. Take off heat and rest on chopping board for a minute or two.
10. 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)
11. Heat up tortillas per the pack instructions and serve!