Bad ass (the day after) mexican fajita

0 likes 0 comments Recipe by Mario De-Cristofano

Bad Ass (the day after) Mexican Fajita  of Mario De-Cristofano - Recipefy

• 1 red pepper
• 1 medium red onion
• 1 skinless, boneless chicken breast, preferably higher welfare
• 1 teaspoon smoked paprika
• a small pinch of ground cumin
• 2 limes
• olive oil
• freshly ground black pepper
• 4 flour tortillas
• good-quality low-fat natural yoghurt, to serve
• guacamole, to serve
• Cheddar cheese, to serve

For the salsa
• ½-1 fresh red chilli, to your taste
• 15 ripe cherry tomatoes
• a small bunch of fresh coriander
• freshly ground black pepper
• 1 lime
• extra virgin olive oil

Prep. Time → 15 min

Cook Time → 15 min

1. • Put your griddle pan on a high heat
• Halve and deseed your pepper and cut it into thin strips
• Peel, halve and finely slice your onion

2. • Slice your chicken lengthways into long strips, roughly the same size as your capsicum strips
• Put the capsicum, onion and chicken into a bowl with the paprika and cumin
• Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well

3. • Put to one side to marinate for 5 minutes or so while you make your salsa
• Finely chop your chilli
• Roughly chop your tomatoes and the coriander, stalks and all

4. • Put the chilli and tomatoes into a second bowl with a good pinch of pepper and the juice of 1 lime
• Add a good lug of extra virgin olive oil, then stir in your chopped coriander

5. • Use a pair of tongs to put all the pieces of pepper, onion and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through
• As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour
• Give the pan a little love and attention and you’ll be laughing
• Warm your tortillas up in a microwave or a warm dry pan

6. • Divide your warmed tortillas between your serving plates
• Halve your remaining lime and squeeze the juices over the sizzling pan
• At the table, carefully help yourselves to the chicken and vegetables straight from the hot griddle pan
• Just be sure to put it down on top of something that won’t burn, like a chopping board
• Serve with pots of yoghurt and guacamole alongside your Cheddar, a grater and your lovely fresh salsa

main courses, fajitas May 30, 2012 08:20

Author Mario De'Cristofano

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Mario De-Cristofano
“Keen amateur foodie, Italian, but with a leaning towards Indian, Mexican & home grown produce. I'm also a part time yorkshire pudding maker, CIO & podcaster, web developer & all round good egg!”
37 years old
Midlands, United Kingdom