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.
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)
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.
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).