Chicken, Pepper and Onion Fajitas
Fajitas have slowly but surely made their way from Mexico onto Irish menus and dinner tables because of their crunchy, fresh and warm combination of flavours.
You don't have to be a spicy food lover to eat fajitas - just ease up on the spice mix if you want less kick. We have opted to recommend using pre-made spice and salsa mixes and to put this recipe into the Easy section of our menu, as fajitas can be a really fast solution to putting a proper dinner on the table.
If you are a real 'foodie', and do not like to use any pre-made ingredients, we have also listed how to make a spice marinade from scratch. Either way, the result is the same - a delicious combination of hot, cold and crunchy to delight your taste buds.
Ingredients
Ingredients Serves 4
-
3 peppers (any colour, but mixed pepper packs make for colourful fajitas)
-
2 large onions (white or yellow)
-
700g chicken breast, sliced into strips or if you prefer 700g sirloin steak, sliced into strips
-
2 tablespoons sunflower oil/rapeseed/vegetable oil
Seasoning:
-
1 packet pre-made fajita seasoning
OR to make a marinade:
-
1 tbsp ground coriander
-
1 tbsp cumin
-
1 tbsp paprika
-
big pinch salt and cracked pepper
-
2 medium garlic cloves crushed
-
lug olive oil.
-
juice of 1 lime
-
For the hotness: choose your preference and vary the amounts to suit your taste: 4-5 drops tabasco OR 1/2 to 1 teaspoon chili powder
Accompaniments:
-
1 8-pack of flour tortillas
-
tub of sour cream
-
Shredded iceberg lettuce
-
Salsa
-
Guacamole
-
Fresh, choppped tomatoes
-
Sweetcorn
Method
-
If you are marinating your meat, rather than using a store bought spice mix, you will first need to mix all the marinade ingredients in a bowl with the meat and refrigerate for up to 8 hours. Approx 1 hour before cooking, take out the marinade and meat mix, and place the meat onto a plate, discarding the marinade mix. Remember to let the meat get to room temperature before cooking to get maximum flavour.
-
Wrap all the flour tortillas in tin foil and place in a preheated oven at 180C.
-
In a high heat skillet, add oil, then the meat. If you are using a store bought fajita spice mix, follow the instructions on the pack.
-
When the meat is browned, add the chopped peppers and onions.
-
Cook until there is no pink colour left at the thickest part of the thickest piece of chicken. The peppers and onions should be slightly browned, but not wilted.
-
Ensure that the tortillas are warm and remove from the tin foil, place the fajita meat and pepper mix on a serving platter and put each of your accompaniments in bowls around the platter so that diners can assemble their ultimate fajita.
