dairy free / Free from / Fruit & veg / gluten-free / Meat

Mexican supper: Spicy fajitas and pico de gallo salsa

picodegallo2

My boyfriend has a serious love of fajitas. You know, the ones where you buy the kit and you get the overly sweet tomato ‘salsa’ and (annoyingly) moreish smoky spice mix that would make lego taste good. I can’t really ban my boyfriend from buying them but I can definitely create fierce competition! So the challenge is on – to make an easy homemade fajitas and salsa recipe that my boyfriend will use for a midweek supper (hopefully with me!) instead of buying a poxy kit. He is pretty wed to his Old El Paso comfort blanket (I am not linking to their website as a form of protest) so I have my work cut out…

I’m not making guacamole today, just smoky char-grilled chicken and a zingy pico de gallo –Β a classic Mexican salsa that is a burst of freshness in your mouth and something I came across a lot whilst eating my way round Mexico and South America. The punchy combination of tomato, coriander, chilli and lime has the ability to transform a heavy plate of food into something summery so it’s a pretty nifty recipe to have up your sleeve during the warmer months!

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Verdict: My boyfriend is a convert and says he will be using this recipe from now on (I’ll keep you posted on whether this was a fib) – result!

We ate ours with creme fraiche but why not also pimp yours with baby spinach leaves, shredded cabbage or creamy guacamole? And if you have leftover pico de gallo (the quantities below make a generous amount),Β keep the rest in the fridge overnight and serve as a side to steak or with tortilla chips…

Spicy fajitas and pico de gallo salsa

Serves 2

Ingredients:

For the fajitas:

– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 tablespoon olive oil
– salt & pepper
– 2 chicken breasts, sliced into strips
– 1/2 onion, sliced into rings
– 1 red pepper, sliced into strips
– juice 1/2 lime

For the pico de gallo:

– 1 fresh chilli, finely diced
– 1/2 onion, diced
– 3 tomatoes, diced
– 1 clove garlic, crushed
– small bunch coriander, chopped
– juice 1/2 lime
– pinch salt
– 1 tablespoon olive oil

To serve:

– 4-6 flour tortilla wraps (substitute with gluten-free wraps for a GF version!)
– 100ml (half fat) creme fraiche (optional and omit if you’re making a dairy-free version!)

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Method:

Mix the paprika, cayenne pepper, olive oil, a pinch of salt and a few grinds of black pepper into a bowl. Add the chicken, onion and pepper strips and mix well. Set aside to marinate (very briefly!).

Mix together all the ingredients for the pico de gallo in a bowl and put in the fridge to chill.

Heat a griddle pan on a high heat. Cook the chicken, onion and pepper strips for 6-8 minutes. Add the lime juice and cook for another couple of minutes or until the chicken strips are cooked through. Tip: Lightly charred is awesome for flavour but stir occasionally otherwise things will start sticking and getting cremated!

Serve the fajitas and pico de galloΒ with warm tortilla wraps and creme fraiche. Tip: If you don’t have a microwave, you can heat the tortillas in a dry frying pan on a low heat. Roll your sleeves up and get stuck in!

Source: Recipe and photos by pip & little blue.

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