Fajitas are a simple, easy meal but many of the shop bought packs are full of unnecessary salt. This adaptation removes the salt and gives you control over the heat too – if you prefer something a bit milder, just reduce the chili powder; or crank it up if you like thinks spicy!
11 Ingredients (serves 2)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 chicken breasts, sliced into strips
- 2 mixed peppers, sliced (I go for red and yellow as they are sweeter)
- 1 onion, thinly sliced
- 8 small flour tortillas
- Heat oven to 250 degrees Celsius
- Make fajita seasoning: Combine the chili powder, cumin, paprika, cayenne pepper, garlic powder and pepper in a small bowl. Set aside.
- Heat 1 tablespoon of olive oil in a cast-iron grill pan or frying pan over medium-high heat.
- Fry the onion and pepper slices until they start to soften
- Add in the chicken slices, combining with the onion and peppers for 5 to 8 minutes
- Sprinkle in the fajita seasoning. Mix together and cook for a further 5 to 6 minutes, or until browned.
- While your veggies and meat are cooking, wrap tortillas in tin foil and warm in oven for a couple of minutes.
- Bring it all togetgher – fill the warmed tortillas with chicken, peppers, and onions. Top with optional extras – sour cream and smashed avocado are my favorites.