First thing to sort is the meat marinade. This will work for chicken, beef, or turkey as I used here.
Fajita Meat Marinade
1 red chilli, finely chopped
Zest from 1 lime
A quarter of one red onion, chopped fairly small
1-2 tsp crushed garlic
1 tsp cumin
1 tsp ground coriander
1/2 teaspoon of salt
A quarter cup of olive oil
Chop up your meat as how you want it; bite size chunks, strips, etc. I had 400g turkey breasts pieces and they fit into one regular sized ziploc bag with the marinade mix. Of course, you can pop it into a dish and cover with cling film-whichever is easiest.
Leave aside for an hour, turning/ stirring occasionally.
While the meat is marinating, you can get started on your salsa and guacamole.
Salsa
3-4 tomatoes quartered
3 cloves of garlic
1 small onion roughly chopped
1 green chili (half if you don’t want it that spicy)
A good handful of coriander chopped
1 teaspoon of salt
Squeeze of lime to taste
Place tomatoes, onion and chili on a shallow baking pan. Pour a couple of quick rounds of olive oil over the pan, and give them a mix. Grill for about ten minutes, or until gently softened.
Blend the grilled mix and the salt, chili and coriander until fully, uh, blended! If it’s a tad spicy for your liking, add a squeeze of lime juice to neutralize it a little.
Set aside until ready to serve. Or, you know, start decimating it with tortilla chips to soak up the Margarita that may or may not have appeared.
Chunky guacamole, serves four-
1 avocado
1/2 large red onion
5 cherry tomatoes
Handful of coriander
1/2 teasp crushed garlic
Seasoning
Juice of half a lemon
Finely chop your onion and tomatoes, add to a good sized cereal type bowl. Scoop out your avocado and squeeze over the juice of half a lemon. Add your crushed garlic. Season with salt and freshly ground pepper. Chop your coriander, add in and mix it up. Using a regular knife and spoon, chop into the avocado as you mix it all up, making it as chunky as you wish. Cover with cling film and pop in the fridge until ready to serve.
Griddling the Meat & Veg
I griddled the turkey first, set it aside in a pan to keep warm in the oven while I finished off the peppers and onions.
In order to make sure there’s not too much liquid in the pan when cooking the meat, take it out of it’s marinade bag with your hands and let some of the mix come off. Pour off the pan juices onto the meat while it stays warm in the oven.
Griddle your veggies until softened.
Dish up and tear some coriander over the top of the meat and veg.
Serve with sour cream/ Glenisk creme fraiche (my preference), grated cheddar cheese and tortilla wraps. You can add rice, but there’s plenty going on here for four as a main course.
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