7 November 2011

Chicken Fajitas

'Stereo Typical' By Rizzle Kicks

Ditch the Mexican food kit and prepare some of these dips the night before, and all that's left to do is cook the chicken or seafood and warm the wraps.

I had a large blender to make the dips and this is not a necessity, they can be made finely chopped or even crushed with your hands!

Shopping List:

400g chicken breasts
King prawns/ scallops for pescetarians
Portobello mushrooms for vegetarians or refried beans.
Rocket leaves

For the guacamole-
1 avocado 
1 small red onion 
1 small red chilli 
1 medium tomato 

For the chicken/fish marinade:
1 can of chopped tomatoes
1 tsp cayenne pepper powder
1 tsp cinnamon
1 tsp mixed spice
Olive oil
1 tsp dried oregano
1 tsp cumin powder

Other fillers:
Soured cream
Mild cheddar cheese

Salsa - 
3 medium tomatoes 
1 garlic clove
Fresh basil leaves (need 3)
1 lemon (half of juice)
Tomato puree (2 tsp)
Brown sugar (1tsp)

Salsa - is thicker and chunkier than it looks!

How to make:
Blend all the ingredients and season.

Guacamole - not the best looking dip out there but tastes great.

How to make:
Blend all the ingredients.

Peppers and cucumber at the ready...

Bowl of grated cheese, cover with cling film. Not sure why I felt the need to show you a bowl of cheese, just trying to set the scene!

Recipe for chicken/fish/mushroom filler:

: Chop the breast/fish/mushrooms and fry with a tablespoon of olive oil and add half the can of chopped tomatoes.

: Add all the powders and let it simmer.

If younger kids don't like spice just yet...

Add less of the cayenne pepper, miss out the fresh chilli and add more fresh tomatoes to the meat/fish or vegetables.

If they want it hotter:

Miss out the can of tomatoes and add 1tsp chilli powder to the meat/fish.


The boys were not sure about the look of the guacamole...which was expected. If there is something new at the table and green I find being silently persistent will get them to try it.

Favourite Song:

ê 'Stop With The Chatter'