--- Serves 3 people ---

I was taught this recipe from a friend who is a chef. He used to work in a Mexican restaurant. The refried beans you see in the photos were from Marks & Spencer.

Marinade (Cajun Spice) for chicken

– 1 teaspoon smoked paprika
– half teaspoon coriander
– half teaspoon cumin
– half teaspoon oregano
– half teaspoon cayenne pepper
– half teaspoon salt
– half teaspoon black pepper
– olive oil for marinade

Tomato Salsa

4 parts tomato
1 part onion
– Half a small red onion diced
– Juice and zest of half a lime
– Chop tomatoes
– Add teaspoon salt
– Add teaspoon pepper
– Finely chop 1 red chili
– Add 1 tablespoon coriander
– Add lots of extra virgin olive oil

Guacamole

– 1 tablespoon diced red onion
– 3 avocados peeled and stoned
– Half clove garlic finely chopped
– Juice of half a lime
– Add salt and pepper
– Add some chilli, finely chopped
– Add extra virgin olive oil
– 1 tablespoon coriander

Fajita

– 1 red onion chopped
– 1 white onion chopped
– 125g mushrooms chopped
– 1 red pepper, chopped into strips
– 1 yellow pepper, chopped into strips
– Half clove garlic finely chopped
– Add 3 tablespoons coriander
– 350g chicken

Method

– Chop chicken breast into strips.
– Make marinade and mix chicken in to it & place in fridge.
– To make Salsa chop ingredients and stir until mixed. Cover with cling & place in fridge.
– To make Guacamole place ingredients in blender and blend until all lumps are gone. Cover with cling & place in fridge.
– Sautée chicken in frying pan till nearly cooked.
– Put vegetables in pan and cook together.
– Add garlic & coriander to pan.
– When chicken & vegetables are cooked, roll up in flour tortillas.
– Sprinkle with cheese.
– Serve with sour cream.