Flaming chicken fajitas

I know it is a bit odd a Brit publishing a fajitas recipe, but this is the result of many years of extensive research both in restaurants and on the Web. Fajitas are a very serious business.

I think I have honed this to be the best I have had, better even than I had in San Diego. Of course if you have better, do invite me over to try.

These quantities serve 3 to 4.


For the maranade

  • The juice and pulp of 1 lime
  • ¼ cup of tequila — not the good stuff
  • ¼ cup light olive or canola oil
  • A generous handful of roughly chopped fresh cilantro
  • 2 cloves of garlic, smashed and roughly chopped
  • 1 small green chilli, finely chopped
  • 2 tsp cumin seeds, toasted and ground
  • 2 true red peppercorns, ground (or black pepper)
  • A pinch of salt

The main event

  • 2 or 3 chicken breasts
  • 1 large onion, sliced into ¼” segments
  • 1 red bell pepper, deseeded and sliced into ¼” strips
  • 1 yellow or orange bell pepper, as above (optional)
  • A little oil, preferably in a spray container

To finish

  • 1 shot of tequila
  • ½ lime
  • A good sprinkling of chopped fresh cilantro

Serve with

  • Guacamole - there are plenty of choices here, just don’t buy it ready made
  • Salsa or Pico de Gala
  • Sour cream (optional)
  • Monterey Jack cheese, grated
  • Flower tortillas, 2-3 per person


  • Mixing cup
  • Plastic food bag
  • Ridged Griddle plate
  • Tongs


The day before (or an hour before of you’re just not that organized)

  1. Mix all the marinade ingredients together in an oversized teacup, or any other suitable bowl. Remember to set aside some of the cilantro for later.
  2. Cut the chicken into ¼ inch strips, across the fiber of the meat.
  3. Place the chicken in a bag and pour in the marinade.
  4. Seal the bag with a tie or clip removing most of the air.
  5. Squidge the meat about a bit through the bag to ensure it is all coated.
  6. Refrigerate overnight (or leave out if you did not preprepare), re-squidging and turning every now and then.

To cook

  1. Heat the griddle plate.
  2. In a bowl, spray the onions and peppers with a little oil.
  3. Griddle the vegetables until they have softened slightly and browned, then remove them to a bowl.
  4. Lay the chicken strips carefully on to the griddle. Cook for 3-4 minutes turning occasionally.
  5. Return the vegetables to the griddle and mix well.
  6. To heat the tortillas follow the instructions on the package. As I usually forget them until I get to this point, I go for the microwave method.

To show off

  1. With some very good gloves, transfer the griddle plate to the center of the table onto robust heat-proof mats or a trivet.
  2. When everyone is watching, pour on the tequila and carefully light with a candle lighter at arms length
  3. After the flames have gone out, squeeze on the lime and sprinkle the remaining cilantro

To eat

  1. If you don’t know how to eat fajitas, why the hell did you make them?
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