I love fajitas, who doesn't? I find fajitas one of the quickest, easiest, tastiest and relatively healthy mid-week staple meal. There are so many different versions of making fajitas, but one thing we can agree on is the wraps, peppers and some form of Mexican seasoning is a must. I recently made a Nigella version of chicken fajitas which turned out to be delicious.
Here is how my chicken fajitas turned out:
2 skinless chicken breast fillets
1 teaspoon dried Mexican oregano or regular oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1 x 15ml tablespoon garlic oil
2 x 15ml tablespoons lime juice
2 x 15 ml groundnut oil or regular olive oil
2 onion, peeled, halved and cut into this half-moons
1 red pepper, core and seeds removed cut into strips.
1 orange pepper, core and seeds removed, cut into strips
1 yellow pepper, core and seeds removed, cut into strips
8 soft flour tortillas
100g cheddar or Monterey Jack cheese, grated
125ml sour cream
1 x 196 can corn niblets, drained
1 large avocado, finely diced and dressed with 1/2 teaspoon salt flaked and 2 teaspoons lime juice
1/4 - 1/2 head iceberg lettuce, shredded
hot chili sauce.
Over a shallow bowl, cut the chicken with a pair of scissors into thin (1-2cm) strips length ways, then halve the long strip across to give 2 shorter strips (to echo the pepper strips later).
Once the chicken has been snipped into the dish, add the oregano, cumin, salt, sugar, 1 tablespoon garlic oil and the lime juice. Mix everything about and leave to marinate while you get on with the onions and peppers. And preheat the oven to 125C/gas mark 1/2 is you wish to warm your tortillas.
Warm the olive oil in a large frying pan and fry the half-moon onion slices over a medium heat, stirring occasionally, for 5 minutes.
Spread the tortillas out on a baking sheet and put in the oven to warm.
Add the pepper strips to the onion pan and cook for a further 10 minutes. When both onions and peppers are tender, remove to a bowl.
Warm the remaining 2 teaspoons garlic oil in the pan and tip in the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check the chicken is piping hot and cooked through, add the onions and peppers from the bowl, stir together then decant to a serving dish.
Take the warmed tortillas out of the oven and put on the table alongside the chicken tangled in onions and peppers. Wrap what you fancy in the tortillas to eat straightaway.