These fajitas are fab as they are super quick to make and a really light to eat, perfect for a hot summers evening. The meat is juicy and soft enough for little ones to gum with a lovely smokey paprika flavour. The salsa really complements the fajitas, with the fresh coriander cutting through the paprika flavour and the tomatoes add a sweetness to the dish. Served wrapped in a tortilla with shredded lettuce, cheese and sour cream – perfection. I served little ones deconstructed, a little slice of a cheese quesadilla that I make with one of the wraps, shredded lettuce and salsa on the side, and a few pieces of chicken with a few pepper strips. Originally fajitas were made with beef skirt but now all types of meat are used. The word fajita means strip in Spanish.
Ingredients for chicken fajita filling
2 chicken breasts cut in long thin strips
Juice ½ lime
1 tsp paprika
Red/orange or yellow pepper cut in thin strips
Red onion cut into thin strips
2 crushed garlic cloves
2tbsp olive oil
Ingredients for salsa
4-5 medium size tomatoes
Juice ½ lime
1 tbsp finely chopped coriander
1. To make the chicken fajita filling, mix all ingredients and let it marinade for 5-10 minutes.
2. Heat griddle pan (a wok would also work) to a high heat and put in the chicken mix, turn chicken regularly and cook on high heat for around 8 mins.
3. Check chicken is cooked by cutting through a fat piece – the chicken stays moist if it is cooked for a short period of time, plus the high heat gives it a chard taste.
4. To make the salsa, de-seed the tomatoes and finely chop then mix with the remaining ingredients.
I served little ones deconstructed, a little slice of a cheese quesadilla that I make with one of the wraps, shredded lettuce and salsa in the side, and a few pieces of chicken with a few pepper strips. To pimp up grown-ups you could pop a few jalapeños in as you build your fajita.
Originally fajitas were made with beef skirt but now all types of meat are used. The word fajita means strip in Spanish.