FAJITAS

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

EASY FISH TACOS

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

SPICY BEAN TACOS

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

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