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Chicken / Vegetarian Fajitas

Recipe

Ingredients

  • 2 chicken breasts finely sliced
  • 1 red onion finely sliced
  • 1 red pepper sliced
  • 1 red chilli finely sliced (optional)

For the marinade

  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • pinch ground cumin
  • 2 garlic cloves crushed
  • 4 tbsp olive oil
  • 1 lime juiced
  • Tabasco

To serve

  • 8 medium tortillas
  • mixed salad
  • 230g fresh salsa

Method

  1. Heat oven to 200C/180C fan/gas 6 and wrap the tortillas in foil.
  2. Mix smoked paprika, coriander, ground cumin, garlic, olive oil, lime juice  and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
  3. Stir chicken breasts,  onion, red pepper and  chilli, if using, into the marinade.
  4. Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
  5. Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect.
  6. If your griddle pan is small you may need to do this in two batches. T
  7. Check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.
  8. Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Vegetarian Version

  • 400g can black beans drained
  • small bunch coriander finely chopped
  • 4 large or 8-12 small flour tortillas
  • 1 avocado sliced, or 1 small tub guacamole
  • 2 tbsp soured cream or crème fraîche

For the fajita mix

  • 1 red and 1 yellow pepper cut into strips
  • 1 tbsp oil
  • 1 red onioncut into thin wedges
  • 1 garlic clove crushed
  • ½ tsp chilli powder
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1 lime juiced

Method

  1. To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside.
  2. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges.
  3. Cool slightly and mix in the chopped raw peppers.
  4. Add the garlic and cook for 1 min, then add the spices and stir.
  5. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season.
  6. Transfer to a dish, leaving any juices behind, and keep warm.
  7. Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning.
  8. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
  9. Warm the tortillas in a microwave or in a low oven, then wrap them so they don’t dry out.
  10. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.