Joey Fajitas Recipe

Prep Protein

If using chicken, slice breasts into 1/2-inch strips across the grain. If using prawns, pat dry and leave whole. Toss chosen protein with 2 tbs olive oil, 2 tsp blackening seasoning and 1 tsp salt until evenly coated. Let sit 10 minutes at room temperature.

Cook Protein

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Add a thin film of oil if pan is dry. For chicken: add strips in a single layer and sear without moving for 2 minutes, then stir and continue cooking until internal temperature reaches 165°F (about 4–6 minutes total depending on thickness). For prawns: add in a single layer and cook about 1–2 minutes per side until opaque and just curled. Remove protein to a plate and tent loosely with foil to keep warm.

Toast and Bloom Chiles

Heat a small dry skillet over medium heat. Toast the dried chiles for 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1/4 cup hot water for 5 minutes to soften. Reserve soaking liquid.

Blend Salsa

In a food processor or blender, combine toasted peanuts, soaked chiles (drain but reserve 1–2 tbs soaking liquid if needed), garlic, 1/4 cup neutral oil, soy sauce, apple cider vinegar, brown sugar, smoked paprika and 1/2 tsp kosher salt. Pulse until a chunky, spoonable texture remains (do not purée completely). If too thick, add 1–2 tbs reserved chile soaking liquid or oil. Adjust salt, lime juice (1 tbs) and add chopped cilantro if using. Set aside at room temperature.

Roast Corn

Heat a small skillet or grill pan over medium-high heat. Toss corn kernels with 1 tsp olive oil and a pinch of salt. Spread in a single layer and cook, stirring occasionally, until charred in spots, about 6–8 minutes. Remove and let cool slightly.

Make Guacamole

Halve and pit avocados, scoop into a bowl and mash lightly with a fork leaving some chunks. Add roasted corn, red onion, jalapeño, cilantro, 2 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine. Taste and adjust lime or salt. Keep covered until assembly to prevent browning.

Slice Vegetables

Prepare bell peppers and onion sliced into 1/2-inch strips so they cook evenly.

Sauté

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add onions and cook 2 minutes until starting to soften. Add bell peppers, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp ground cumin. Sauté, stirring frequently, until vegetables are tender-crisp and slightly charred at the edges, about 6–8 minutes. Adjust seasoning to taste. Keep warm with the cooked protein if serving immediately.

Warm Tortillas

Warm tortillas in a dry skillet over medium heat about 20–30 seconds per side or wrap in foil with 1 tsp butter/oil and warm in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped to stay soft.

Assemble Fajitas

Lay a warm tortilla flat. Spoon 2–3 tbs roasted corn guacamole down the center, add a portion of sliced blackened chicken or prawns, top with 2–3 tbs sautéed peppers & onions and 1–2 tbs peanut salsa macha. Garnish with cilantro leaves and serve with a lime wedge. Repeat to assemble remaining tortillas.

Serve

Serve immediately while tortillas are warm. Offer extra peanut salsa macha and lime wedges on the side. Leftover components can be refrigerated separately for up to 2 days (guacamole best consumed same day).