I absolutely adore fajitas. The crunchy peppers, succulent chicken, spicy jalapeños. The leftovers are just as delicious cold, sandwiched between two thick slices of bread with some iceburg lettuce. Erika is just happy with the sour cream; I reckon she could eat a tub without even noticing the fajitas! We used two chicken breasts, a couple of peppers and a couple of red onions.
1 chilli, finely chopped – more if you want them spicier
1/2 tsp chilli powder
1/2 tsp smoked paprika
1/2 tsp cumin
1 clove garlic, finely chopped
Juice of half a lime
Place the sliced chicken into a bowl, add the spices, chilli, garlic and lime juice and mix well. Leave this for as long as you can stand – an hour is good. Meanwhile slice the peppers and onions thickly and set aside. I like to add some finely chopped chilli to the vegetables too.
When you’re hungry and have given up waiting, heat some oil in a large frying pan until very hot. Fry the onions and peppers for 5 minutes until browned then remove from the pan and set aside. Add more oil, allow the pan to heat up once more and fry the chicken for 5 minutes or until almost cooked. Return the vegetables to the pan and fry for a couple more minutes to heat them through and finish off the chicken. Serve with tortilla wraps, sour cream, grated mature cheddar, salsa and jalapeños.