Without wishing to dwell too much on the fact that the school summer holidays are over – how quickly did that go by?! – I’m preparing myself mentally for a return to the term-time routine. While during the holidays there’s a bit more time to plan meals and indulge in time-consuming recipes, with the kids back at school, quick and easy suppers are definitely on the menu. These Chicken Fajitas fit the bill!
Shop-bought fajita kits might seem like a good answer to the question of speedy kids’ meals but a homemade fajita spice mix not only tastes just as good (better, according to my son) but is simple and quick to make from ingredients you probably already have in your cupboard.
I’ve kept this mild as my kids are sensitive to spice so for those of you who like a bit of a kick, a teaspoon of chilli powder will do the trick. The addition of red and yellow peppers is enough to brighten any dull day – goodness knows we’ve had enough of those of late! When you’re ready to eat, put everything on the table and let the kids help themselves.
The following recipe serves 4.
- 4 medium tomatoes, peeled, deseeded and finely chopped
- ½ red onion, very finely chopped
- 1 small garlic clove, crushed
- 2 tsp white wine vinegar
- juice of half a lime
- a handful of fresh coriander, roughly chopped
- salt and pepper to taste
- olive or vegetable oil for frying
- 350g mini chicken fillets, finely sliced
- ½ Tbsp smoked paprika
- ½ Tbsp ground coriander
- 1 tsp ground cumin
- 1 red onion, finely sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 clove of garlic, crushed
- half an iceberg lettuce, shredded
- 8 soft tortillas/wraps
- crème fraîche to serve
- Start by making your salsa. Simply mix all the ingredients and store in the fridge until needed
- When you are ready for the main event, preheat your oven to 250F/130C/Gas 1/2
- Make the fajita seasoning by mixing together the paprika, coriander and cumin. Season well, add the chicken and mix until well-combined and the chicken pieces are coated.
- Heat 1 tablespoon of oil in a frying pan and cook the chicken over a medium heat for 8–10 minutes or until browned
- In a second pan, heat 2 tablespoons of oil. Add the peppers, onion and garlic and cook over a medium heat until the vegetables are soft, about 8-10 minutes, stirring occasionally
- While the vegetables and meat are cooking, wrap the tortillas in tin foil and warm in the oven. Make sure they are well wrapped to avoid them drying out
- To assemble the fajitas, fill warmed tortillas with chicken, peppers, and onions and top with tomato salsa, iceberg lettuce and crème fraîche.
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