Chicken Fajitas

This week has been filled with a number of Tex-Mex dishes...all of which I had'nt got a chance to snap any proper photos for the blog purposes...they were running out so fast! It started with a chilli beef queso dip with tortilla chip, beef fajitas, buffalo wings, another batch of chilli beef queso with tortilla chips in the middle of the week and today we made a batch of buffalo wings and chicken fajitas in tortilla wraps. Seems that the whole family is into Tex-Mex food! They are so delicious, spicy and full of flavor. The flavor of all this food is based on what I have tasted in Chilli's restaurant.

Ingredients:
2 boneless skinned chicken breasts - sliced
1 yellow onion - thinly sliced
1 small red pepper - thinly sliced
1 small yellow pepper - thinly sliced
1 large portobello mushroom - sliced
1/2 pack of McCormick Fajitas spice
1 tbsp paprika
1 tbsp chilli flakes
1 medium sized tomato 
1 medium sized cucumber 
Green and red coral lettuce
Grated cheddar cheese
2 tbsp olive oil

Instructions:

1. In a large bowl, combine chicken, onion, peppers and mushroom. Add the fajitas spice, paprika and chilli flakes. Rub all the ingredients evenly and set aside to marinate for about 10 minutes.
2. Meanwhile, slice and dice the tomato and cucumber. Mix them together in a small bowl and put them in the refrigerator.
3. Preheat the grill pan on high and sprinkle the olive oil. Put the chicken mixture onto the hot pan and cook for about 5 minutes. Toss and turn the chicken in between to make sure they are all well cooked and the vegetables don't get burnt.

Serve with tortilla wrap with the diced tomato-cucumber mix, lettuce and grate some cheddar cheese on top. Wrap it nicely and enjoy.

Love the microplane...

Grilled Salmon with Mustard Cream Sauce

Grilled Salmon

2 medium size salmon fillets (with skin)

1 red onion - finely chopped

Zest & juice of 1 lemon

1 tsp paprika powder

Salt & pepper

2 tbsp olive oil

1. Rub the fillets with salt & pepper. Set aside.
2. In a small bowl, mix together chopped onion , lemon juice, lemon zest & paprika. Pour the mixture onto the fillets, rub it all over and set aside covered with plastic wrap for about 15 minutes. 
3. Start preparing the sauce while marinating the fish.
4. Heat the olive oil in a medium sized grill pan. Using medium heat, put the fillets skin side down and sear for about 2 minutes. Turn skin side up, and cook for another 2 minutes.
5. Transfer into the serving plate.
6. Spoon the mustard cream sauce on top of the fish and serve with potato chips, salad or spice rice.

Mustard Creamy Sauce

1 tsp mustard powder

1/4 cup chicken/vegetable broth

1/2 cup heavy cream

Salt & pepper

1. In a small saucepan over low heat, combine mustard powder and chicken broth. Let it boils for a minute.
2. Add the cream, and season with salt & pepper.
3. Stir and cook for about 2 minutes, until slightly thickened.