This is probably my favourite feast of all time! The marinade for the chicken makes it so tender & juicy! Put it together with the creamy Guacamole & the tangy Tomato Salsa & you'll make your tastebuds very happy! The avocado for the guacamole can be mashed until smooth or left a little chunky, whatever you prefer! I managed to make the whole thing for just under £10 so make sure your store cupboard is well stocked!
Serves 4 Approx £1.71 per person
Prep time 10 minutes for veg Marinating time 4 hours (or overnight if you can!) Cooking time 30 minutes
3-4 (depending on their size) chicken breasts cut into strips
1 large onion, halved then sliced
1 red & 1 green pepper, deseeded & cut into strips
1 pack flour tortillas
1 pot soured cream
For the marinade:
juice of 4 limes
3 tbsp olive oil
1 tsp each dried oregano & dried coriander
In a jug mix together the marinade ingredients. Place the chicken into a shallow dish & pour over the marinade. Cover with cling film & place in the fridge for 4 hours (or overnight).
Preheat the oven to 200C/180Fan/Gas6. Remove the chicken from the fridge & place in a roasting tin. Pour over any remaining marinade & cover with foil. Bake for 20 minutes, remove the foil & cook for a further 10 minutes.
While the chicken is cooking heat some oil in a large frying pan over a medium heat. Cook the peppers until soft then do the same with the onions. If you pan is big enough you could cook them all at the same time just make sure that the peppers go in first as they take longer to cook.
You want the veggies to be nice & soft & slightly browned.
Remove the chicken from the oven & slice into thin strips. Put the chicken & veg into serving bowls.
It wouldn't be a Mexican Feast without this delicious creamy dip! If you want it hotter then don't deseed the chilli!
Serves 4 Approx £2.60 to make one bowl
Prep time 20 minutes (can be made ahead of time) Cooking time none
2 ripe avocados
a squeeze of lime juice
2 cloves garlic, crushed
4 spring onions, chopped
1 green chilli, deseeded & finely chopped
1 tsp dried coriander
1 tin chopped tomatoes, drained of most of the juice
salt & pepper
To de-stone the avocados:
Hold the avocado as shown in the photo below, using a sharp knife cut all the way round. Hold the two halves & twist then push the knife into the stone. Holding the knife in one hand & the avocado half in the other twist again then very carefully remove the stone from the knife. Now scoop out the flesh with a spoon & sprinkle with a little lime juice to stop it from going brown.
Put the avocado into a large bowl & mash until it is the texture you want (I prefer mine on the smoother side). Add a little more lime juice then the garlic, chillies, spring onion & coriander mix briefly then mix in the tomatoes. Add some salt & pepper to taste. Place into a serving dish, cover & place in the fridge until ready to eat.
This fresh & zingy salsa is a great partner to the creamy guacamole & is so cheap & easy to make!
Serves 4 Approx 50p to make one bowl
Prep time 5 minutes Cooking time none
1 tin chopped tomatoes, drained
1 small red onion, finely chopped
1 clove garlic, finely chopped
a squeeze of lime juice
a pinch of chilli powder
a pinch of cumin
a pinch of sugar
salt & pepper
Place all the ingredients into a bowl & mix-season with salt & pepper. Place into a serving dish cover with cling film & chill until ready to serve.
To assemble a Fajita take a tortilla & place some chicken down the middle then top with some of the veg, a blob of guacamole &/or salsa a drizzle of sour cream.
Now I prefer to fold mine up from the bottom then roll but you can just roll if that's how you....roll!