Snacks & Light Bites
Fajitas
Chilli up with cool Tex-Mex dishes. Chill out with soothing guacamole. Good party food. Tasty crowd-pleasers.
Method
1. Slice chosen chicken/beef into 1cm/½in strips. Or cube tofu. Or thickly slice mushrooms.
2. Chuck in a bowl to marinate with lime juice, sugar, oregano, spices, garlic for at least 30 minutes. Drain well.
3. Heat tortillas in over or frying pan. Keep warm.
4. Heat oil in large pan or preheated wok. Fry steak/tofu/mushrooms for 2 minutes or chicken for 5. Add onions, chilli, pepper. Stir-fry for 3-4 minutes till cooked.
5. Divide mix between tortillas. Add optional extras: salsa, sour cream, guacamole. Cheddar. Roll over.
Ingredients
Feeds 4
Choose from:
2 large chicken breasts
2 rump steaks
2 packs tofu
4 Portobello mushrooms
Marinade:
Juice of 2 limes
1 tbsp caster sugar
1 tbsp dried oregano
Pinch cinnamon/cumin
Pinch cayenne
Clove garlic, crushed
Stir fry:
2 tbsps sunflower oil
1 small red onion, thinly sliced
1 small red chilli, de-seeded, finely chopped
2 peppers (red/yellow), de-seeded, cut into thin strips
8 tortillas/wraps
Feeds 4
Choose from:
2 large chicken breasts
2 rump steaks
2 packs tofu
4 Portobello mushrooms
Marinade:
Juice of 2 limes
1 tbsp caster sugar
1 tbsp dried oregano
Pinch cinnamon/cumin
Pinch cayenne
Clove garlic, crushed
Stir fry:
2 tbsps sunflower oil
1 small red onion, thinly sliced
1 small red chilli, de-seeded, finely chopped
2 peppers (red/yellow), de-seeded, cut into thin strips
8 tortillas/wraps
