It’s been a while since I made fajitas. I’m not sure why, as they really don’t take very long to make. I guess I get stuck in a cooking rut sometimes and just end up making the same few dishes on repeat. But recently, when a friend came to lunch, I thought I’d pull out all the stops and make something a bit special.
Not that fajitas are difficult to make, even from scratch. I don’t like using packets of seasoning as they tend to include too much salt, plus lots of other ingredients I don’t want to eat. I usually just mix up a few simple spices, like garlic powder, quince powder, smoked paprika, chilli powder and a pinch of salt. I always make my own salsa and tortillas, too. The tortillas take a bit of forethought as the dough needs to rest for a while, but they are very quick to roll and cook. For the salsa, I just chopped some fresh tomatoes, red onion, fresh flat-leaf parsley (I had no coriander/cilantro) and mixed together with a drizzle of oil and a squeeze of lime juice. It was zingy and refreshing, and went perfectly with the spiced chicken thighs.
You can find the full recipe here.
Red onion for the salsa 
Fresh parsley for the salsa 
Flour tortillas 
Spiced chicken thighs 
Stir-fried veggies 
The final salsa
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June Molloy 