Smoky tofu or chicken fajitas

Truly a ‘recipe for real life’ this was originally the meal that Mexican cowboys cooked up having been given the throwaway cuts of meat as part of their wages. Today we enjoy fajitas with family and friends, gathered around the table and revel in the party atmosphere while everyone has their own style for building up their fajita.

Serves 2

Ingredients

• 1 tbsp Lucy Bee coconut oil
• 200g/7 oz tofu (beancurd) or 2 boneless, skinless chicken breasts, sliced
• 1 tsp sweet smoked paprika
• 1 tsp chilli powder
• 1 red pepper (bell pepper), deseeded and sliced
• 1 onion, diced
• 2 garlic cloves, chopped
• 1 x 400g tin/12/3 cups kidney beans, drained

For the salsa

• 1 small red onion, chopped
• Juice of 1 lime
• 6–8 cherry tomatoes, quartered

For the guacamole

• 1 avocado
• 1 tsp chilli flakes (optional)
• Juice of 1 lemon wedge

To serve

• 4 gluten-free wraps
• Lettuce leaves
• 2 tbsp Greek yoghurt

Method

1. To make the salsa, put the red onion and lime juice in a bowl and leave to marinate for at least 15 minutes, or as long as overnight (the longer you do the sweeter and softer the onion will be). Stir in the tomatoes.

2. Melt the coconut oil in a frying pan over a medium heat, add the tofu (beancurd) or chicken with the paprika and chilli powder and fry for 6–8 minutes, stirring continuously. Add the (bell) pepper, onion and garlic and fry for another 2–3 minutes before adding the kidney beans. Cook for a further 2 minutes or until the chicken (if using) is cooked through.

3. For the guacamole, mash together the avocado, chilli flakes, if using, and lemon juice.

4. To assemble the fajitas, layer them up as you prefer – I like to add lettuce then salsa to the centre of the wrap, followed by guacamole, then tofu or chicken and Greek yoghurt on top.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.