Spice Up your Night - Fresh- Homemade - Fahjitas Te Amo

Quick Sumptuous Spicy Dinner
For the Fahjitas:

Chicken Or Steak or Alternatively you can use extra Veg (For a great vegetarian option add mushrooms and asparagus for some crunch)

Sweet Peppers - thin slices

1 Onion - Finely sliced

Cumin pinch and 1 to 2 tsp lemon juice

Tortilla Bread

Cheese / Vegan cheese - grated

Sour Cream

Guacamole

Salsa

First things first for your taste bud explosion Marinate your chicken

For this marinade I used:

red chillies
tomato
tomato juice
paprika
lemon juice
cumin
chipotle chilli powder
garlic puree
salt
rapeseed oil
coriander
oregano
lemon juice concentrate
lime zest

I use as much as needed for the amount of meat needed and usually I marinate overnight or early morning for a late evening meal.

Veggies can also marinate some of the veg by pre cooking very slightly adding marinade and storing.

Sensational Salsa Fresh and Spicy:

3 Juicy Ripe tomatoes roughly chopped

1 Lime

1 Red onion - finely chopped

2 /3 /4 chiles spice it up to your delight!

Garlic if you want it's up to you, this time I didn't.

Be experimental you can use lemon if that's what you've got whatever chillies, chilli oil. I like fresh tomatoes but you can use tinned (I like tinned and lots of garlic if I'm eating it with nachos).

Add everything together you can give it a light go with a blender but it's not necessary. Store in the fridge until use.

Next and I leave this last to keep it looking green, PROPER Guacamole!
Homemade Chunky Gauc:

3 Hass Avacados, ripe but not too brown if you are going for looks, but I don't like to waste

1 lemon or lime (I quite like lemon for the guacamole and lime for the salsa)

2 juicy tomatoes - chopped fine but rough

half a red onion - finely chopped

1 chile green or red - finely chopped

Good salt - good pinch

Scoop out the avocado in to a decent sized bowl then squeeze the lemon juice and coat it over the avocado then pour most of the lemon juice out and keep to the side. Then add the rest of the ingredients! With a whisk mix and crush keeping it chunky, making for a moreish mouthful.

If you are keeping this for later add the rest of the lemon juice and store well in the fridge, you can discard excess juice before serving.

So lets cook!

Heat a Skillet pan - a heavy bottomed thick non stick pan with 2 tbls of oil on a high heat, when it starts to smoke add your veg leave it in the pan for a minute without stirring getting it to char, then stir.
If your cooking lots start by cooking a third of the veg then put this aside cook another batch and so on.
When this is done put the veg to the side and add the chicken to the pan cook for a few mins then add back the veg until the chicken is cooked. Pre heat your oven Fan 200 degrees.

Take of the heat let this cool, set the table for your Mexican Feast. Then wrap your veg and chicken in the tortilla adding the cheese, wrap this in some foil and pop in the oven for 5 mins. You are now ready to serve and add your toppings as you wish!

All pictures and writing here is my own original content.

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