Mexican Food
Although I was always a fan of Mexican restaurants in New Zealand, when I lived in San Francisco I discovered the delights of Californian-Mexican food.
Compared to the stodgy cheesey stuff I loved in New Zealand, Cal-Mex is light, fresh, healthy and tasty.
I regularly treated myself to dos tacos at the taqueria down the road on my way home from yoga class.
Later, working in Dallas, I discovered that TexMex is a very different beast and not really to my taste – too much yellow cheese.
When I get a craving for Mexican in London, I either wander down to the local
I try to make it as healthy as possible by using my own fajitas mix, dry frying the food and using very little cheese and non fat yoghurt as extras.
We had peppers onions, tomatoes and avocado and some tortilla wraps in the cupoard.
After just starting to eat meat once or twice a week in the last year or so, in the interests of lowering blood pressure and fostering fertility I’ve once again decreased our meat intake. Â
For our Mexican meal, Mr Duncan was under strict instructions to pick up one, and only one, chicken breast which was more than enough for the both of us.
Chicken Fajitas a la California
Course: Dinner, LunchCuisine: Mexican2
servings10
minutes15
minutesSavor these light and healthy Chicken Fajitas a la California, featuring lean protein, fresh veggies, and homemade spice mix. Perfect for a fertility-friendly dinner that supports hormone balance and overall reproductive wellness.
Ingredients
- Fajita spice mix
To make your own mix together a generous teaspoon each of cumin, coriander, chilli powder, dried basil or oregano and smoked paprika. Garlic powder and salt to taste.
Chicken breast, sliced crossways into strips
Onions
Peppers/capsicum (or corguettes/mushrooms/eggplant)
2 tortilla wraps per person
- Optional extras
Sliced avocado
Shredded lettuce
Chopped fresh tomato (made into a fresh salsa with onion/fresh coriander/lime if you have it)
Grated cheese
Plain yoghurt
Pickled Jalapeno peppers
Directions
- Mix the spices in a bowl and toss with the chicken strips until they are all well coated. Â
- Cover the bowl and refrigerate while you slice up the veg.
- When all the prep is done, heat a frying pan over a medium flame and cook the chicken in the dry pan, turning frequently for about five minutes until it is all sealed on the outside. Some of the spice mix will get stuck on the bottom of the pan. That is fine.Â
- Remove the chicken to a plate.
- Add the peppers and onions to the pan and a splash of cold water, enough to pick up the spices stuck to the bottom and half steam the veg as you stir fry it.
- Remove the veg to a plate and return the chicken to reheat. Â
- Serve strips of filling across tortillas with extras. Â
- Roll the tortilla and eat with your hands. (I actually find it easier to cut the tortillas in half and roll them a bit like Japanese sushi hand rolls).
Notes
- Any leftovers can be finely chopped and used as filling for quesadillas
.