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Fajitas make a fun and delicious communal family meal. Any lean meat will work here from steak to chicken breast or use mushrooms and tofu for a vegetarian version.

Serves 4


  • 2 large boneless, skinless chicken breasts (approx. 500g) or pork fillet, or beef sirloin

  • 1 medium red onion, thinly sliced

  • 1/2 orange or red pepper, thinly sliced

  • 1 lime, zest and juice

  • 2 tsp ground cumin

  • 1/4 tsp chilli flakes or to taste

  • 2 tbs olive oil plus 1 tbs for frying

  • 2 cloves garlic, peeled and thinly sliced

  • Sea salt and freshly ground black pepper

To serve

Warm, soft tortillas and bowls of mature grated cheddar, soured cream, shredded romaine lettuce, chopped tomatoes, avocado and fresh coriander dressed with a little lime juice and olive oil.


Slice your chosen meat into little finger-sized strips. In a medium-sized dish, mix the eat together with all the other ingredients except the 1 tbs olive oil for frying. Cover and refrigerate for up to 24 hours, or cook immediately.

When ready to cook, heat 1 tbs olive oil in a large griddle or frying pan over a medium/high heat. Satue the fajita mix until the vegetables are a little blackened at the edges and the chicken is cooked through. Do this in several batches, using a little more oil if needed. The first batch of chicken can be kept warm in a low oven whilst the remainder is being cooked.

Pass the chicken around and allow everyone to fill their own tortillas with the toppings.

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