Fajitas

Chicken or beef Fajitas (serves 3 or 4)
4 small chicken breast fillets or 4 thighs, boned and skinned. I prefer thigh meat personally, but that’s because I find breast meat too expensive and too dry.
60ml (1/4 cup) Olive oil
60ml (1/4 cup) Tequila
2 teaspoons (more or less) cumin
2 teaspoons (more or less) dried oregano
Juice of 2 lemons and 2 limes (or whatever)
Handful of chopped coriander
Ground pepper and salt
Large slices of onions and red and green bell peppers as you like

Slice the chicken into strips, combine the rest of the ingredients and pour over the chicken. Marinade covered in the fridge for a couple of hours. If you’re doing beef fajitas, leave overnight. Cooking the chicken is simply a matter of frying it and some of the marinade in a hot skillet. Serve with Pico de Gallo, Guacamole and soured cream.

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