Fajitas & Tacos

Fajitas & Tacos are a really quick, healthy, colourful and versatile meal – use up whatever you have in the fridge and storecupboard – meat, veg, beans, halloumi



Ready In:

30 min



Skills covered

Knife skills, Seasoning, Pan Frying, Cooking a Meal

Fajitas & Tacos

By: Chloe Coker

Fajitas and tacos are a tasty and colourful meal for all ages and diets. You can adapt the recipe to your taste and use up whatever you have in the fridge.  Serve them with some homemade guacamole and salsa



For the marinade:
1 tsp mild chilli powder
1 tsp smoked paprika
½ tsp ground cumin
pinch cayenne pepper
1 tsp caster sugar
1 tsp garlic powder or 1 garlic clove, crushed
juice of half a lime
1 tbsp olive oil

For the filling:

2 peppers, sliced
2 onions, sliced
optional: handful mushrooms
optional: ½ red chilli
optional: 1 chicken breast, cut into thin slices
optional: 1 pack halloumi, cut into slices
optional (for oven roasting): 1 sweet potato, cut into wedges
optional: 200g black beans, drained and rinsed

Flour tortillas

Guacamole, salsa, sour cream, grated cheese, coriander to serve

  • Mix together the marinade ingredients in a large bowl. Add all of the ingredients, except for the beans
  • Place a large frying pan over a medium-high heat and stir fry the ingredients for 6-8 minutes until cooked through. Alternatively, to make sweet potato fajitas, preheat the oven to 200*c and place the peppers, onions and sweet potato in a roasting dish and roast for 30 minutes.
  • Once the filling is cooked, stir through the black beans if you are using them
  • Wrap the tortillas in tin foil and warm through in the oven. You can also warm tortillas in the microwave – just follow the instruction on the packet
  • Serve with dips, sour cream, grated cheese and chopped coriander



500g white fish (we used msc cod)
1 tsp cumin
½ tsp cayenne pepper
1/2 tsp salt
1 garlic clove, crushed
knob of butter on fish / olive oil / coconut oil
juice of ½ lemon / lime

  • Preheat the oven to 180*c
  • Cut the fish fillets into thick, fish finger style, slices and place in an oven proof dish.
  • Mix together the cumin, cayenne peppers, salt and crushed garlic and toss through the fish until the fish is well coated. Top the fish with a knob of butter / drizzle of oil and squeeze over the juice of half a lemon/lime.
  • Roast in the oven, uncovered, for 8-10 minutes, until the fish fillets flake when you gently push on them
  • Serve with tortillas or tacos, guacamole, salsa and pickled cabbage


1 tbsp oil
1 garlic clove, crushed
1 x 400g tin black beans, drained and rinsed
1 tbsp cider vinegar
½ tbsp honey / maple syrup
2 tsp smoked paprika
2 tsp ground cumin
Optional: chopped fresh corianders and chillis

  • Place the oil in a pan over a medium heat. Add all of the ingredients and cook until warmed through.  Take off the heat and stir though the coriander and chilli.
  • Serve with tortillas or tacos, guacamole, salsa and pickled cabbage



This quick pickled cabbage adds crunch and colour to tacos and a lovely cut through to pulled pork.

¼ red cabbage, finely sliced
2 spring onions, finely sliced
½ tsp salt
2 tbsp apple cider vinegar
1 tsp sugar

  • Place the cabbage and spring onions in a bowl. Sprinkle over the salt and stir until well combined
  • Stir together the sugar and vinegar, then pour over the cabbage and mix well. Cover and set aside for 1 hour.
  • Drain the cabbage before serving and squeeze out any excess liquid

Tips, Tricks and Teaching Info

Roasted Sweet Potato

Roasted sweet potato is a nice addition for vegetarian fajitas – it gives them a bit more bulk and flavour.  Pair it with fried halloumi and some crushed beans.


Don’t go too spicy on your marinade – it is better to add spice to individual taste with hot sauce / jalapenos.