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One-tray baked prawn fajitas recipe

One-tray baked prawn fajitas recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Prawns

Prawns, peppers and jalapeno slices are tossed with olive oil and fajita seasoning and baked in the oven on one tray for a quick and easy clean-up! Serve with warm tortillas.

2 people made this

IngredientsServes: 8

  • 30g fajita seasoning
  • 1 tablespoon olive oil
  • 675g raw prawns, peeled and deveined
  • 1 red pepper, sliced into strips
  • 1 yellow pepper, sliced into strips
  • 1 red onion, sliced into strips
  • 1 jalapeno pepper, sliced into rings

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 230 C / Gas 8.
  2. Mix fajita seasoning and olive oil together in a large bowl. Add prawns; toss to coat.
  3. Lay out seasoned prawns in a single layer on a baking tray. Add red pepper, yellow pepper, red onion and jalapeno pepper; mix with prawns and spread out evenly.
  4. Roast in the preheated oven until prawns are opaque, 8 to 10 minutes. Transfer prawns to a serving plate.
  5. Grill pepper mixture until lightly blackened, 2 to 3 minutes. Transfer to the serving platter with prawns.

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Method

Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges.

Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.

Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.

Preheat the oven to 190C/170C/Gas 5.

For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.

Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.

Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.

Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.

Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.

To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.


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Mix it up

Can&rsquot decide what you fancy? You don&rsquot have to choose a specific cuisine or style, as cooking at home means you can mix up your favourites as you please. Jamie Oliver takes a classic Mexican fajita and blends it with spicy North African flavours in his harissa roast chicken fajitas recipe, or you could try giving your kebabs an Indian twist with these fish tikka skewers. For a Turkish-style spin on pizza, these cheat&rsquos pide (flatbreads topped with spiced lamb) are ready in just 30 minutes, making them the ideal Friday night dish.



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