Great for sharing, these fajitas were a big hit with the Saturday Cook Along Crew.
We make them regularly here and vary them with chicken, halloumi or just veggie when we want a meat free dish. I love cooking them in the oven for a quick and easy supper dish, although today we ate them for lunch, so anything goes. The zingy fresh tomato salsa is worth the effort too. This dish is also a great for children or teens to practice their knife skills. Will made them for his family and they look delicious and look at the table all set for supper in my star baker gallery.
Serves 4
What you need:
Fajita seasoning:
1 tbsp smoked paprika (regular paprika also fine)
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder (optional)
1 tsp dried oregano or mixed herbs
Fajitas:
4 chicken breasts (about 450-500g) or 1-2 x 250g blocks halloumi or add sliced courgettes, mushrooms, thinly sliced sweet potatoes, for vegetarian option
3 coloured peppers, red, green, yellow or orange
2 garlic cloves
2 red or white onions
red or green chilli (optional)
½ bunch coriander (optional) use the other half for the salsa
2-3 tbsp olive oil or vegetable oil, sunflower oil
Juice of 1/2 lime (optional)
salt and freshly ground black pepper
Salsa:
4 -6 tomatoes, or use cherry toms about 15
1 small red onion (you can use white onions or spring onions)
1 garlic clove
red or green chilli (optional) or chilli flakes
½ lime – use the other ½ for the fajitas
½ bunch coriander – use the other ½ for the fajitas
To serve:
8 flour tortillas (or you can use toasted pittas or serve with rice)
soured cream, salad leaves, avocado, guacamole, grated cheese, lime wedges
What to do:
To make the fajitas
Heat oven to 200C, fan180C, gas 4.
Place the spices and herbs into a small bowl and stir until combined.
Peel and slice the onions. Deseed and slice the peppers into thin strips. Peel and crush the garlic. Finely chop the chilli if using. Place everything in a large roasting tin. Sprinkle over half of the spice mix.
Cut chicken breasts into thin strips; lay on top of the vegetables in the roasting tin.
If you are using halloumi, slice into to finger sized pieces and lay on top of the vegetables.
Sprinkle with the remaining fajita spice mix; drizzle with olive oil. Stir until everything is combined and the pieces are coated.
Bake for 20-25 minutes, stirring once halfway through baking. The halloumi will take a little less time so check after 15-20 mins.
Slice a piece of chicken through the thickest part to make sure it is no longer pink in the middle. Squeeze over the lime and give everything a good stir. Sprinkle over the coriander.
To warm the tortillas, wrap in foil and place in the oven 5 mins before the end of cooking. Alternatively, warm in a microwave for about 10 seconds.
Spoon a small amount of chicken/halloumi and veggies onto each tortilla. Top each with salsa and your favourite fajita toppings.
To make the salsa
Dice the tomatoes, finely chop the chilli if using, crush the garlic and peel and finely chop the onion.
Place everything in a bowl and stir together. Squeeze in half a lime and season with salt and freshly ground black pepper.
Finely chop the coriander and stir through.
Serve with the fajitas
COOK WITH STEPH TOP TIPS
Wash your hands
Have everything weighed out and ready before you start
Preheat the oven
Put a dish cloth under your chopping board to stop it from slipping
Use the bridge and claw grip to protect your fingers
Don’t prepare raw food to be eaten on the same board as raw chicken
Always wash your hands after handling raw chicken
Cut the thickest piece of chicken in half to see if it is cooked it should no longer be pink in the middle
Great pics from the Cook Along!