FAJITA, GUACAMOLE & SALSA
This wonderful Mexican meal is easy to make, and totally delicious to eat!
FAJITA:
- 400 - 500g chicken breast (or 4 large mushrooms or 400g butternut
- OR for a vegetarian alternative you can replace the chicken with:
- 4 x portobello/large flat mushrooms
- OR 500g butternut squash (buy 1 smallish one - not frozen and not ideally not pre-cut)
- OR a combination of both mushrooms (2 large) and butternut (1/2 butternut),
- 2 peppers (any colour red/orange/yellow, a mix is nice)
- 1 med red onion
- 1 large clove garlic (optional)
- Garlic salt
- Salt
- Black pepper
- 1 tsp smoked paprika (smoked)
- 2 tsp ground cumin
- 2 tsp ground coriander (optional but nice)
- 1/2 - 1 tsp cayenne pepper/chilli flakes (depends how hot you want)
- 1 tsp dried oregano (fresh also works)
- 1/2 lime
- 50ml olive oil
- Cut the chicken into strips, season with salt, pepper and garlic salt and place in a bowl
- If you using butternut, peel, cut into batons and place on a baking tray lined with greaseproof/baking/parchment paper or a mat OR if you using mushrooms, slice (thick-ish) and place in a wide bowl
- Season with salt, pepper (and garlic salt for the chicken)
- Add the cumin, coriander, paprika, cayenne and dried oregano (half the amount for mushrooms/butternut)
- Squeeze in the lime and add some olive oil - mix all together to coat well - reserve until needed (covered and in the fridge if doing this prep more than 2 hours before eating) **If you using butternut instead, you can put in the oven at this point to roast at (180 degrees Celsius) for 20 - 30 minutes - set a timer to check
- Cut the onion in half through the root, peel and then slice into half-moons, place in a separate bowl
- Cut the peppers into thin strips – place in the bowl with the onions
- Add the onions and peppers to the pan - fry on a very high heat, stirring often until caramelised
- Turn down the heat, add salt, pepper and mix – check seasoning, place in a bowl, cover
- When ready to eat, wipe out the pan, and add a only little more oil and turn the pan to high
- Flash fry the chicken strips (or mushrooms if you using) until caramelised (don’t overcrowd the pan)
- Add the chicken/mushroom to the cooked onions/peppers in the bowl, mix and check seasoning – add more salt/pepper, lime as required
- Place in a serving bowl - garnish with fresh coriander (or basil if you prefer)