FAJITAS!

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Fajitas

Preparation & cooking time: 30 Minutes
Makes: 2 large portions/4 medium portions

I hope everybody likes Mexican food because I am making Fajitas!

Sometimes all I want to do after a day at work or for a quick lunch on the weekend is throw a meal together that isn’t anything fancy, doesn’t take long to make but tastes so fresh and amazing! These fajitas do all of the above and you know that all of the ingredients are going to wonders for your health. I have to say that this is one of my favourite meals to eat as it has all of the flavours that I love; I just love the freshness of the avocado and salsa with the charred vegetables, it is the perfect combination.

Ingredients:

For the fajitas:

  • 1 red pepper, deseeded and sliced into thin strips
  • 1 yellow pepper, deseeded and sliced into thin strips
  • 2 carrots, cut into thin strips
  • A handful of broccoli florets, cut into slices
  • 1 red onion, roughly sliced
  • 2 garlic cloves, roughly chopped
  • 1 heaped teaspoon of smoked paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • ½ a lime
  • 3 tablespoons of rapeseed oil
  • Black pepper
  • Tortilla wraps, to serve
  • Spinach, to serve

For the salsa:

  • About 15 ripe cherry tomatoes, roughly chopped
  • ¼ of a cucumber, chopped into 1cm cubes
  • 1 red chilli, deseeded and thinly sliced
  • A small handful of coriander, roughly chopped
  • ½ a lime
  • Salt and pepper

For the guacamole (click guacamole to see the recipe)

fajitas collage

Method:

1. Put all of the fajita vegetables into a large bowl along with the paprika, cumin, coriander, juice o f1/2 a lime, oil and black pepper. Stir all of the ingredients together to make sure that all of the vegetables are nicely coated by the spices and leave to the side to marinade for 5 minutes.

2. In another bowl add all of the ingredients for the salsa and mix together and leave to the side.

3. Place a griddle pan/wok/large frying pan over a medium to high heat. Once the pan is hot, put the marinated vegetables into the pan. Keep the vegetables moving in the pan to stop any sticking; don’t worry if there is a little bit of charring as it actually tastes great when you get bits of charred veg. Keep on moving and cooking the veg for around 10 minutes.

4. Whilst the veg is cooking you can make the guacamole. Follow this link for the recipe and method:

5. Now that all the elements of the meal have been prepared, warm the tortillas for a few seconds in the microwave and put all of the dishes and the spinach into the middle of a table and let everyone dig in.

Nutrition:

(see Know Your Food Page)

Bell Pepper: Bell peppers are a rich source of antioxidants and vitamin C. Red bell peppers have a higher vitamin C content in comparison to green bell peppers. They are also a moderate source of vitamin B6.

Carrots: Carrots are an excellent source of vitamin A and a good source of vitamin K and vitamin B6.

Broccoli: Broccoli is an amazing source of vitamin C, vitamin K and dietary fibre.

Spinach: Spinach is an ingredient that is delicious and is also so good for you and will do a lot of good when it is incorporated into your diet. Spinach is a great source of vitamin A, vitamin B9, vitamin C, vitamin K, magnesium, manganese and iron. It is also a good source of vitamin B6, vitamin E, calcium, potassium and dietary fibre.

Tomatoes: Tomatoes are not significantly rich in any particular vitamin or mineral, but they are a moderate source of vitamin C.

Cucumber: Cucumbers are made up of around 90% water which means that it is really hydrating. They are also a moderate source of vitamin K.

Chilli: Chillies contain a large amount of vitamin C, potassium, magnesium and iron. They are also a good source of most B vitamins, especially B6.

Coriander: Coriander is particularly rich in vitamin A, C and K as well as a good source of manganese, iron and potassium.

Avocado: Avocados are such an amazing ingredient; not only are they delicious, they are also really healthy for you. They are a good source of vitamin B5, B6, B9 and vitamin K. They are also an amazing source of essential fatty acids (fatty acids that your body can’t produce itself but can get them from foods).

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The Best Guacamole!

#MeatfreeMonday, Healthy, Mexican, Sandwich, Sauces, Side Dishes, Snack, Vegan, Vegetables, Vegetarian

Great Guac

Preparation & cooking time: 10 minutes
Makes: 1 big bowlful

I am very proud of this recipe; I have been making it for so long and I have adapted the recipe to the way I like it and, I know I am biased but, to this day I haven’t tried a better guacamole! I like there to be loads going on when you eat guacamole, it should give your taste buds a good wallop! There should be that initial zing and freshness from the lime, coriander, avocado and tomatoes which is then rounded off with a bit of a hit from the chilli and the garlic with the onion and cumin lingering in the background. This is definitely my type of cooking, it is very rustic, quick to make and can make so many different dishes that much better and more fresh! You can also adapt this recipe to the way that you like it, if you like it more chunky, whether you like more or less of the ingredients included, there is literally no set way to make this and it is purely down to personal preference. One thing I do know is that life would be so much worse without a good bowl of Guac!

DSC_0027

Ingredients:

  • 2 large or 3 medium very ripe avocados 
  • A large handful of coriander, leaves picked and stalks chopped
  • 1 clove of garlic, roughly chopped
  • 1 green chilli, roughly chopped 
  • 2 spring onions, roughly chopped
  • A handful of ripe tomatoes, roughly chopped
  • 1-2 limes (depending on their juiciness)
  • 1/2 teaspoon of ground cumin
  • Salt and pepper

Method:

1.   The first part of this recipe is the real key to unleashing all of the delicious flavours of the guacamole. In a pestle and mortar throw in the chopped coriander stalks, garlic, chilli, the white part of the spring onions, the cumin and a pinch of salt and pepper. Pound this mixture into a paste using the cumin, salt and pepper as an abrasive. This doesn’t take long but it is so worth it because the flavour you get from doing this is just amazing!

2.   Once you have a paste, squeeze in the juice of the lime and combine this into it. Pit the avocados and scoop the flesh into the paste and break this up to the texture that you like your guacamole. I like mine quite chunky so for me it doesn’t take long at all. Add in the coriander leaves, tomatoes and the green part of the spring onions and mix through. That is it, your guacamole is made!

I could eat guacamole with literally anything at any point of the day but generally I love it with fajitas, with tortilla chips, spread on toast, with patatas bravas etc. This is also my favourite food to have watching sport! I hope you like it 🙂