I love fajitas as they're great for a colourful dish and quick to make. You can prepare your marinade the night before or a few hours before cooking so the flavours will develop. Use chicken / lean beef / tofu / chick peas and plenty of vegetables to bulk out!
INGREDIENTS:
- Spices Mix options or use your own variation:
In a bowl create your marinade:
- Nutritional Yeast 1 tbsp (optional – good to add for vegetarians – b12)
- Sea Salt
- Black Pepper
- Chili powder
- Paprika
- Garlic powder
- Dried Oregano
- Chilli flakes
- Olive Oil
- Tomato Puree OR ½ tin of chopped tomatoes (optional)
Protein Options
- Tofu – Add into marinade and leave for a few hours / overnight
- Chicken Breast – Add into marinade and leave for a few hours / overnight
- Beans / Pulses
Dice Into Strips: (Choose Your Own Types of Veg)
- Peppers (red , yellow, green)
- Baby Corn sliced
- 1 x red or yellow onion
- Courgette cut into slices
- Mangetout
- Slices of carrot
METHOD:
- Use 2 x tbsp of olive oil and heat the pan.
- Saute the vegetables first then add your chicken
- If using TOFU you can add at the end as it does not need much cooking but it will benefit for leaving longer in the marinade the night before.
SERVING FOR 1:
- Traditionally with a flour tortilla (2 per person)
- 60g Rice preferably mix of brown / wild / white
- Cauli Rice
- Lettuce Cups
