I was a little taken back when I finished typing this recipe out and realized that with ingredients and directions we were at 2 pages! Trust me, there might be a few elements, but it’s actually a doddle to make. Now as I’ve mentioned before, we like tasty food, but we’re really not into spicy food. If chilli is your thing go ahead and add as much as you want!
½ an onion, finely diced
2 cloves of garlic, crushed
1 double chicken breast, skin off and sliced into strips
1 pottle of tomato paste
1 cup of sliced button mushrooms
1 heaped cup of shredded silverbeet or spinach
2 heaped teaspoons of ground cumin
1 heaped teaspoon of ground coriander
1 teaspoon of paprika
1 teaspoon of salt
1 teaspoon of dried oregano
1 teaspoon of coconut oil
¾ cup of tapioca flour
3 Tablespoons of coconut flour
1 Tablespoon of olive oil
Pinch of salt
1 cup of full fat coconut milk
1 teaspoon of coconut oil
2 Cups of shredded lettuce
2 shredded carrots
1 large avocado, lightly smashed and sprinkled with the juice from half lime
Get the chicken mixture going first. Melt the coconut oil in a large, heavy based pan over a medium heat, add the onion and garlic and sauté until smelling deliciously savoury and turning translucent. Add in the spices and tomato paste to the pan and sauté for another minute or so, trust me; you’ll smell the difference this makes in coaxing the flavour out! Then add in the chicken, the mushrooms and the silverbeet, stir to combine, place on the lid, turn the head down and leave to come to a gentle simmer while you make the tortillas and salady stuff. About 10 minutes before you’re ready to put everything together take the lid off the pan and give everything a good stir. Leave the lid off as it continues to simmer to try and ensure any sauce is thick, rather than watery.
To fry the tortillas you really need a very heavy based frypan. I have a cast iron le Cruset fry pan that is amazing. Whatever you’re using, put it on your hob over a medium heat to build up the heat in the pan rather than whacking it onto a high heat, you don’t want to scorch or burn anything. While that’s getting cranking, combine all the other ingredients in a large jug and whisk to combine. You’re looking for the consistency of thick cream, you may find you need to add a little water to get there, but if you do please go cautiously, you can always add more, but you can’t take any out!!
Once your batter is ready and your pan is hot add some of your coconut oil to the pan and swirl it round to coat. Now be prepared for the first one to be a bit pants. For some reason the first pancake, the first pikelet, the first tortilla never turns out particularly well. I just consider it to be the cooks treat, it mightn’t look particularly good, but that’s got nothing to do with the way it tastes!! OK so now you’re prepared for the first one to look like a rumpled old tissue, we’re good to get going. Pour roughly a ¼ – 1/3 of a cup of batter into the pan and tilt slightly to distribute evenly. Wait until you can see little bubbles forming in the batter and the edges beginning to turn slightly browned, then gently slide your spatula under and quickly flip over to do the other side. I find in my pan it’s usually about a minute each side, but you’ll find what works for you with your pan and hob. Stack the tortillas on kitchen paper while you’re cooking the rest. Repeat until you’ve used all your batter. Though, you don’t have to cook this all in one go either. The quantities listed for this recipe makes enough for us for dinner and then lunch the next day, so if I’ve cooked this on a Friday or Saturday night, I’ll save half the batter and cook it up fresh for lunch the next day.
Assembly time!! I like to just serve everything separate and let people help themselves to the different elements to create their own fajita.