In the mood for an easy and quick to make Mexican meal? Then look no further. The chicken fajitas are made in the oven – so there won’t be the excitement of a sizzling cast-iron-pan experience – but the flavour is still there.
Recently my instagram feed has been full of cheese tacos so I attempted making some myself using grated cheddar and mozzarella and baked in the oven until slightly brown. I then faffed about with spoons, bowls, and melted cheese trying to shape it into something that resembled a taco … which collapsed as soon as I removed it from the spoon – so there is definitely room for improvement. Whether it is using different cheeses or leaving them to cool for longer I am not sure yet.
Serves 4 people
2tsp chili powder
1tsp cumin powder
1tsp onion powder
1tsp ground black pepper
2 large chicken breasts
Green, red and yellow peppers – one of each
Preheat the oven to 200C/400F/Gas 6
Mix the spices together in a bowl.
Line a baking tray with aluminium foil. If the chicken breasts are very thick use a meat hammer to make them a bit flatter, but not too much as you want to be able to shred the meat using two forks when almost cooked.
Transfer the chicken to the baking tray, drizzle with 1/2 tsp of the spice mix and a some olive oil. Turn the meat over and repeat. Place in the oven to cook for 10 mins initially. Cut the peppers and onion into strips and mix well with the remaining spice mix and a little bit of oil. Remove the baking tray with the chicken from the oven and transfer to peppers and onions to the same tray. Leave to cook for another 10 minutes before removing the baking tray from the oven again. Using two forks shred the chicken and mix well with peppers – place in the oven again and cook for another 5-10 minutes until the chicken is cooked through and the peppers and the onion have softened. The meat will stay moist with the liquid from the vegetables.
Serve the fajitas with creme fraiche mixed with lime juice and smashed avocados for a proper ‘street food sensation’.