Great Tex-Mex dishes

Recipes serve 6

Chicken Fajitas
700g chicken breasts, skinless and boned2 packets of 15cm tortillas

For the marinade:
juice of 4 limes
6 tbsp olive oil
1 clove garlic, finely chopped
1 tsp dried oregano
1 tsp freshly ground black pepper
1 tbsp light soy sauce

1. Slice the chicken breasts across the grain into 1cm thick slices. Mix the marinade ingredients together and marinate the chicken for at least 2 hours.
2. Drain the chicken from the marinade.
3. Heat a ridged grill pan and, when hot, lay the chicken slices over it. Turn after 2 minutes to brown the other side, about 2 minutes more. Or grill under a very hot grill.
4. Serve rolled up in warm tortillas with any or all of the following: a splash of Tabasco or other fiery hot sauce, sour cream or yoghurt, grated Cheddar, guacamole, and pico di gallo salsa, with side dishes of refried beans, and red beans and rice.

Guacamole
2 ripe avocados
4 tsp lemon juice
1 tbsp finely chopped red onion
Jalapenos, Tabasco, or any other good, sharp chilli sauce, to taste
Dash of cumin
salt

1. Scoop the avocado flesh into a bowl, pour over the lemon juice and mash avocados roughly.
2. Add the salt, onion and enough Tabasco sauce to make it as fiery as you like it.
3. Serve with Fajitas or as a dip with tortilla chips.

Pico di Gallo Salsa
4 large fresh tomatoes, halved, deseeded and roughly chopped
1 small red onion, peeled and finely chopped
handful fresh coriander leaves, roughly chopped
juice ½ lime
Tabasco sauce, to taste
salt

Mix all the ingredients together and leave for 30 minutes to mellow before serving.

Next page: Red Beans and Rice; Refried Beans