Genuinely a 15 minute meal, if you make the spice mix in advance, and make the sides as it sizzles in the pan.
Also a meal I’ve loved since I was 14, but only recently got my backside in gear and not used a lazy Old El Paso box for. Well worth the 30 seconds extra effort.
This recipe is partly inspired by the wonderful blog Cooking Up The Pantry, a mecca for inspired, gluten free snacks.
A couple of musts. Firstly, you make them at the table, never pre roll. Half the fun is in the mess. Secondly, you fold right side, then bottom, then left side. It’s the safest way of keeping relatively clean hands. Finally, this is one of the few meals that must only ever be served with a crisp lager.
2 chicken breasts
2 red peppers
2 tsp oregano
2 tsp thyme
2 tsp smoked paprika
1 tsp coriander
1 tsp cumin
1 tsp chilli flakes or really hot cajun seasoning
1 tbsp cider vinegar
Salt and pepper
Cut the peppers into long strips, dice the onion, cut the chicken however you like it. In a medium hot pan with a little oil, sizzle up the onion, seal the chicken, then chuck in the pepper and all of the spices (best to make up the mix beforehand!). Leave this to sizzle away for about 7 minutes, stirring occasionally.
While this cooks, dice the tomato, and mix with the vinegar, adding salt and pepper to taste in a small bowl or ramekin.
In a second bowl, scoop out the avocado, add the salt, chilli and a squidge of lime, and mash into a sort of guacamole with the back of a fork.
Warm the tortillas, grate the cheese, shred some lettuce and present it all nicely. I like to leave the fajitas in the pan on a chopping board, surrounded by dips and bits.