Make a spicy Mexican meal

Arlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON

Make it Mexican!

The Step Up group attending cookery classes at Carrickfergus Cookery School, Carrick YMCA, learned how to make their own Chicken Fajitas from scratch, with Arlene. Flavoured with cumin, smoked paprika and a squeeze of lime, these fajitas will make a tasty meal for all the family, any night of the week.

Chicken Fajitas

Serves 4

1 large red pepper

1 large red onion

2 large chicken breast fillets

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 lime

2 tablespoons vegetable oil

Freshly ground black pepper

4 x tortilla wraps

50g grated mature cheddar cheese

To serve:

Salsa dip

1. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

2. Put the peppers, onion, and chicken into a bowl with the paprika and cumin.

Squeeze over the juice of half a lime, drizzle over the oil, season with a good pinch of pepper and mix well. Put to one side to marinate for at least 5 minutes.

3. Heat a large griddle pan until really hot and add the chicken, peppers and onion and 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. Use extra oil to keep them from sticking if needed.

4. Warm your tortillas up in a microwave or a warm dry frying pan and place on your serving plates.

Meanwhile squeeze the juice from the remaining half a lime, over the sizzling chicken and vegetables.

5. Add a generous spoonful of the chicken and vegetables to each tortilla and top with a sprinkling of cheese before rolling it up. Serve with fresh salsa on the side.