FAJITA, GUACAMOLE & SALSA

This wonderful Mexican meal is easy to make, and totally delicious to eat!
FAJITA:
  • 500g chicken breast (or 4 large mushrooms or 500g 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)
  • 2 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​
 
  1. Cut the chicken into strips, season with salt, pepper and garlic salt and place in a bowl
  2. 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  
  3. Season with salt, pepper (and garlic salt for the chicken)
  4. Add the cumin, coriander, paprika, cayenne and dried oregano (half the amount for mushrooms/butternut)
  5. 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 
  6. Cut the onion in half through the root, peel and then slice into half-moons, place in a separate bowl
  7. Cut the peppers into thin strips – place in the bowl with the onions
  8. Add the onions and peppers to the pan - fry on a very high heat, stirring often until caramelised
  9. Turn down the heat, add salt, pepper and mix – check seasoning, place in a bowl, cover
  10. When ready to eat, wipe out the pan, and add a only little more oil and turn the pan to high
  11. Flash fry the chicken strips (or mushrooms if you using) until caramelised (don’t overcrowd the pan) 
  12. Add the chicken/mushroom to the cooked onions/peppers in the bowl, mix and check seasoning – add more salt/pepper, lime as required
  13. Place in a serving bowl - garnish with fresh coriander (or basil if  you prefer) 


GUACAMOLE:
  • 3-4 ripe avocado (depending how big they are and how much you want to make - we like lots)
  • Pinch ground cumin
  • Garlic salt
  • Salt
  • Pepper
  • 1/2 lime
 
  1. Cut the avocado(s) in half and remove the stone
  2. Peel the skin away or scoop the flesh out with a spoon into a bowl
  3. Mash with a fork or potato masher – you don’t want a smooth puree here, but a chunky mix
  4. Add salt, pepper, garlic salt, a good pinch of cumin and a squeeze of lime.  
  5. Mix well, transfer to a serving dish (or if eating later, put in a cylindrical container, cover with water to stop discolouration and pour water off before serving - this should keep it green for 24 hours)
SALSA
  • 2 plum tomatoes
  • 1 small red onion
  • 1 small bunch coriander (use basil or chives if you hate coriander) 
  • 1/4 lime
  • 1 pinch sugar
  • Drizzle olive oil
 
  1. Wash tomatoes, quarter, deseed, cut into strips and across into a fine dice – place in a bowl
  2. Cut the onion in half through the root, peel, then cut into a very fine dice
  3. Destalk and chop fresh coriander – add *Use basil or chives if you dislike coriander
  4. Deseed and finely dice a mild chilli and add *optional
  5. Squeeze in some lime juice
  6. Season with salt and pepper
  7. Add a pinch of sugar
  8. Stir, transfer to serving bowl, cover and reserve until dining 
 ​
TO GO WITH:
  • Lettuce (can buy ready shredded)
  • Cheese (you will grate this, so can buy pre-grated if you wish)
  • 1 x 200g tin sweetcorn
  • 1 carton (150ml) sour cream or creme fraiche   
  • Carriers - either taco shells, tortilla's, nacho chips or rice, or a combination to eat with the chilli  
  • Rice - This dish works very well with rice instead of tortillas. If you opt for rice please see separate recipe or buy microwave pouches. Tip: I always add a 1/2 teaspoon of turmeric into the water when I cook the rice to give it a lovely yellow colour.