Go Anywhere Fajitas

Many of my favourite memories involve large groups of friends sat around a dining table tucking into
communal meals. When we camp or attend festivals with friends, we always set up a huge folding table
that quickly becomes a community hub. At home fajita’s are one of our favourite midweek dinners, but
when we travel, the very same fajitas are elevated to legend status. The glorious thing about Fajitas is that
while everyone has access to the exact same ingredients, because they are self-serve in the middle of the
table, we can all dive in to build our own perfect wrap. It’s also a very easy meal to create for a mix of diets.
I tend to avoid meat as much as possible, and my middle son hates mushrooms. Because of this I prefer
to cook two batches at the same time, one with meat and ⅔ s of the onions and peppers and one with
mushrooms and the rest of the veg.
I used to buy overpriced box kits, but more recently have been building my own. There are so many
advantages to doing this at home and even more so when travelling and space is scarce. Not only do I
save money, but the kit boxes are much larger than needed and contain so much air! As well as this, I love
the fact that I know exactly what is in my seasoning mix, I can be totally sure there are no nasty
preservatives hidden in there!

Protein of Choice - my family enjoy chicken thighs,
but most cuts of meat will be delicious
2x Cloves of Garlic crushed or finely diced
3x Peppers - sliced
2x Onions (red/white or mixed) - sliced
10x Large flat mushrooms - sliced
½ tablespoon of Chili Powder
½ tablespoon of Ground Cumin
½ tablespoon of Paprika - regular or smoked (which
ever you prefer)
½ tablespoon of Oregano
½ teaspoon of Salt ¼ tablespoon of Pepper
Wraps or flatbreads - we love fresh, local bread
Greek Style Yogurt or Sour Cream
200 gms Cherry tomatoes
200 gms Cucumber
Large handful of fresh Corriander
1 large fresh lime for squeezing

Special tip:

I like to make a large batch of the seasoning mix every couple of months, I keep it in a small resealable bag so it takes up no room when travelling.

Create the seasoning mix Simply mix all of the dry spice ingredients into a small bowl or resealable bag. This can be
Slice your protein into thin strips and place in a large bowl, or their original packaging (to save washing up), and a g
Slice the Peppers, Onions & Mushrooms into one pile.
Heat a drizzle of oil in your largest frying pan or BBQ flat griddle plan and stir fry the protein mix for 5 minutes on Add veg and continue stir frying for 5 more minutes.
To make the fresh salad, quarter the cherry tomatoes, dice the cucumber, and finely chop coriander, place in a bowl with Check the meat is cooked before piling into a big serving dish in the middle of your table.
Serve with Wraps, Flat breads, Sour Cream, Salad, wedge of Lime and Ultimate Guacamole.