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Sizzling chicken fajitas with tomato salsa

Serves four


3 tbsps vegetable oil

1 red onion, thinly sliced

1 red pepper, seeded and cut into

thin strips

4 skinless Irish chicken breasts, trimmed

and sliced into strips

1 x 25g pack fajita seasoning mix

8 soft flour tortillas (1 packet)

1 bunch spring onions, trimmed and

thinly sliced

Sour cream and lime wedges, to serve

For the tomato salsa

1 tbsp olive oil

1 small onion, roughly chopped

1 garlic clove, crushed

1 x 400g can chopped tomatoes

¼ tsp sugar

Pinch of hot chilli powder

3 tbsps fresh coriander, roughly chopped

Salt and freshly ground black pepper


First, make the salsa. Heat the oil in a pan and gently fry the onion and garlic for three to four minutes, until softened but not coloured, stirring occasionally.

Add the canned tomatoes, sugar and chilli powder. Bring to a simmer, then cook for 15 minutes until reduced and slightly thickened. Transfer to a serving bowl, stir in the coriander and season to taste.

To make the fajitas, heat two tablespoons of oil in a large frying pan and gently fry the red onion and red pepper for six to eight minutes over a low heat, until softened, stirring occasionally. Remove with a slotted spoon to a bowl and keep warm.

Increase the heat and add the remaining one tablespoon of oil to the same pan. Add the chicken strips, then sprinkle the fajita seasoning mix over the top, stirring to combine. Sauté for six to eight minutes, until cooked through and lightly golden, tossing occasionally.

Return the onion and pepper mixture to the pan. Sauté for another two to three minutes, until well combined and heated through. Season to taste. If serving at home, heat a frying or griddle pan. Add a soft flour tortilla and heat for 30 seconds, turning once until soft and pliable.

Repeat with the remaining tortillas and stack them up on a warmed plate. Transfer the spicy chicken mixture and tomato salsa into separate serving bowls, if serving at home, or pack into picnic tubs with lids if taking away. Pack up the tortillas and chopped spring onion also. Allow each person to assemble the fajitas themselves, so bring plenty of napkins. These can be served with sour cream and lime wedges also, if wished.