Fast and spicy, help yourself fajitas
Serves 4 Preparation: 20-30 minutes Cooking: 5 minutes
INGREDIENTS
1 red pepper, cut into thin strips 1 red onion, halved and finely sliced Handful of broccoli spears and mangetout, halved vertically Handful fresh coriander leaves, roughly chopped Juice and zest of 2 limes 4 skinless chicken breasts or thighs, cut into thin strips Extra virgin olive oil 2 tbsps Fajita spice mix
TOMATO SALSA
½ fresh red chilli, finely chopped Handful of cherry tomatoes, cut into eighths Handful of fresh coriander leaves, finely chopped Salt and black pepper Juice of 1 lime Extra virgin olive oil 8 soft tortilla wraps 1 bag of tortilla crisps
METHOD
Mix the peppers, red onion, broccoli, mangetout, chicken strips and coriander in a bowl with the fajita spice mix.
Add the lime zest and juice and 3 tablespoons of olive oil and mix. Set aside to marinate for as long as possible — overnight in the fridge preferably.
For the salsa, put the chilli and tomatoes in a bowl with salt and pepper, 2 tablespoons of olive oil and the juice of 1 lime, then stir in the chopped coriander. Season to taste and set aside
Heat a griddle or frying pan until hot.
Add a tbsp of olive oil and the chicken and vegetables and fry until the chicken is golden and cooked through. Keep turning the pieces of chicken and vegetables over to stop them burning – it should take 4-5 minutes. You are cooking in large quantities,so fry in batches to avoid overcrowding the pan.
To serve, warm the tortillas and bring the pan of chicken and vegetables to the table. Allow everyone to help themselves, placing a large spoonful on to their tortilla. Top with salsa then roll up. If you like guacamole, serve it with tortilla crisps on the side.