FAJITA SAUCE MIX RECIPES
CHICKEN FAJITA PASTA | SAINSBURY'S RECIPES
Everyone loves a fajita, but we’ve removed the wraps and given it a pasta twist – great for dinner and even better cold for lunch
Provided by Sainsbury's
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 15
Steps:
Mix together the smoked paprika, chilli, cumin, cayenne and garlic powder. Rub half into the chicken pieces. Heat 1 tbsp of the oil in a large deep frying pan and cook the chicken for 5-6 minutes until golden all over and almost cooked. Remove with a slotted spoon and set aside.
Meanwhile, cook the pasta according to the instructions on the packet. Drain well and set aside, reserving a little of the cooking water.
Heat the remaining oil in the pan and cook the onion along with the remaining spice mix for 3-4 minutes until tender. Season, then add the peppers and cook for another 3-4 minutes until just soft.
Add the chicken back to the pan along with the tomato puree. Cook for 2 minutes, then stir in the cooked pasta, salsa and sour cream. Heat through, and if the sauce needs loosening, add a little of the reserved pasta water until you reach a desired consistency. Sprinkle over the cheese to serve.
Nutrition Facts : Calories 620 calories, FatContent 13.8 grams, SaturatedFatContent 4.9 grams, SugarContent 14.1 grams, SodiumContent 800.0 milligrams salt, CarbohydrateContent 74.3 grams, FiberContent 7.7 grams, ProteinContent 45.9 grams
FAJITAS RECIPES - BBC GOOD FOOD
Try our best fajitas recipes for a family meal full of Mexican-inspired spices, including chicken, beef and fish versions, as well as vegetarian options with tofu or beans.
Provided by Good Food team
Number Of Ingredients 1
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From bettycrocker.com
Reviews 3.5
Total Time 1 hours 15 minutes
Cuisine Mexican
Calories 460 per serving
From bettycrocker.com
Reviews 3.5
Total Time 1 hours 15 minutes
Cuisine Mexican
Calories 460 per serving
- Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.
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FISH TACOS WITH BAJA SAUCE RECIPE - BBC GOOD FOOD
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Fish Course, Main course
Calories 185 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Fish Course, Main course
Calories 185 calories per serving
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
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HEALTHY FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES
Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy. I’m bigging up the veg with peppers, aubergine and avocado, helping you embrace the good stuff, plus it’s a really fun one to serve up at the table, letting everyone dig in and build their own.
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
From jamieoliver.com
Total Time 40 minutes
Calories 448 calories per serving
- Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together.
- Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.
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- Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds.
- Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.
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- Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime.
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