Quick and easy

“Fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.”

The first time I ate fajitas was back in year 6, during our home economics class. Later on in life, I ended working in a Mexican restaurant during my uni days, every evening I’d always recommend my customers the chicken/beef fajitas as they were incredibly popular and worth trying.

You will need:

1 packet of chicken breast/strips
1 yellow pepper
1 red pepper
2 garlic cloves
1 onion (optional)

Spiced tomato puree:
3 tablespoon tomato puree
1/2 tablespoon ground coriander
2 tablespoon ground cumin
1 tablespoon paprika
1/2-1 tablespoon chilli powder
salt and pepper
1 lime

Finely slice the onion, peppers, chop the garlic then leave it aside. Add oil onto your pan and start sweating the onions till soft on medium to low heat. Mix in the peppers and garlic before adding the chicken, cover the pan with a lid and bring the heat to medium to high heat, mix every few minutes. In a bowl, prepare the spiced tomato puree by mixing together the tomato puree, coriander, cumin, paprika, chilli powder, seasoned with salt and pepper. Thoroughly mix the spiced tomato puree into the chicken and peppers. Adjust the seasoning and level of spice (whether you’d like it mild or hot). Once that is down, heat the fajita wraps for a few seconds in the microwave, squeeze a wedge of lime over the fajita wrap and serve right away.