I love Mexican food, and here is one of my favorite recipes for mini Fajitas!

Enjoy!

The recipe is adjustable for vegetarians and vegans.

Ingredients

• 2 tbsp coconut oil
• 2 skinless chicken breasts, cut into 1½ cm/½ in chunks
• OR 1 ½ cups of red kidney beans cooked for a vegetarian option
• 1 large pepper (yellow or red) deseeded
• 1 tsp ground coriander
• ¼ tsp hot chili powder
• 227g can chopped tomatoes
• 2 tbsp chipotle paste
• 4 spring onions, trimmed and thinly sliced
• 8 small corn or gluten free tortillas
• 75g mozzarella (grated) – optional (omit for vegan)
• A small handful of coriander

For the guacamole dip

• 1 ripe avocado, stoned and peeled
• juice 1 large lime
• 1 garlic clove, crushed
• 2 heaped tbsp finely chopped cilantro

Method

1. Cut the chicken and peppers into ½ inch chunks.
2. Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. (Omit chicken for a vegetarian option and just stir fry the peppers
3. Add the spices (chili powder and ground coriander) and cook for 30 secs while stirring.
4. Add the chipotle sauce and chopped tomatoes, simmer for 5 mins or until the sauce is nice and thick, stirring regularly.
5. Stir in the spring onions and cook for 1 more minute then remove from the heat
6. Warm the tortillas in the oven for 5 minutes at 400 F (180C)
7. Make the guacamole by mashing the avocado and mixing all the ingredients together.
8. To serve, grab a tortilla, top with the fajita mix you just made, scoop up some guacamole and top with cheese (optional)