Mex Fajitas
(for 2 people)
2 chicken breasts or 2 steaks
1 onion sliced thickly
1 red pepper cut in strips
1 green pepper cut in strips
3-4 large mushrooms sliced
oil for frying

2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tbsp. water
1 tbsp. white wine vinegar
juice of ½ lime
½ tsp. garlic powder
pinch oregano
pinch cumin

To serve
wheat tortillas (warmed in the microwave)
(large lettuce leaves – romaine or iceberg – if you don’t want carbs)
grated cheese
crème fraîche/sour cream or cream cheese

  1. Make the marinade by mixing all the ingredients in a bowl.
  2. Put the chicken/steaks in marinade in a shallow dish for ½ hour
  3. Before starting make sure everything needed to serve is on the table
  4. Heat a large frying pan or skillet. 
  5. Pour on oil and heat till smoking.
  6. Fry vegetables for 10-15 minutes turning frequently till cooked.
  7. Remove to a dish
  8. Heat more oil in the same pan. 
  9. Fry chicken for 20-30 minutes till cooked through (steak 4-5 minutes each side).
  10. Remove each in turn to a board and cut lengthways in slices
  11. If chicken still pink inside cook for longer till pinkness goes
  12. Put vegetables back in pan and mix well, allowing a few more minutes cooking.
  13. Place the pan directly on the table to serve (making sure something properly heat-resistant is underneath).
  14. Help yourself from pan.
  15. Eat the meat and vegetables wrapped in tortillas garnished with guacamole, salsa, grated cheese and soured cream or crème fraîche.
  16. (Lay a tortilla (or lettuce leaf) flat on a plate, place a portion of meat and vegetables in the centre but don’t overfill.  Fold the side nearest to you over the mixture then bring the two sides up to overlap – this stops the filling dropping out the bottom.)

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