Recipe: ‘No’ el paso Fajitas

Eeeeek I’m not saying don’t use the Old El Paso range EVER, just like every now and then make your own? Simples.

It really is deceptively easy, that sachet is simply a blend of spices that you’ve probably got in your cupboard, and, here it is.

(serves 2)


2 chicken breasts
Half a yellow and half a red pepper, sliced into strips
1 small onion, thickly sliced
1 Tsp ground cumin
1 Tsp paprika
1 Tsp Garlic Powder
1/2 Tsp cayenne pepper
1 Tsp dried oregano
1 Tsp chilli powder
Olive oil
Salt and white pepper
Juice of half a lime.

Lime sauce: 
200ml Soured cream
Juice of 1 lime
1/2 Tsp white pepper
1 Tsp extra virgin olive oil
1/2 Tsp flaky sea salt

To serve:
Warm tortilla wraps, sliced lettuce, grated cheese, jalapenos.
And anything else that takes your fancy! Of course.


Prepare the fillings of your choice and set aside.

Mix the lime sauce ingredients together and keep refrigerated until needed.

When ready to serve, cut the chicken into thick strips. Measure the spices into a bowl and mix well. Heat a heavy based frying pan and add a glug of olive oil, season the chicken well with salt and white pepper. Add to the pan and seal the chicken on all sides until lightly golden, around 5-6 minutes. Then add half the spice mix and cook for a further 1-2 minutes, be careful not to burn the spices. Remove the chicken and set aside.

Add another glug of olive oil to the same pan. Add the onion and peppers and stir fry on a high heat for 4-5 minutes until charred, then, add the other half of the spice mix and stir well. Add the chicken back to the pan and toss everything together. Add the lime juice and serve hot with the wraps and fillings of your choice.

Easy peasy limey squeezy.



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