Joey Fajitas Recipe

Prep proteins

If using chicken, slice breasts across the grain into 1/4–1/2-inch strips. If using prawns, pat dry and ensure tails are removed. Use one protein choice only (chicken or prawns).

Make blackening spice

In a small bowl combine smoked paprika, ground cumin, garlic powder, onion powder, black pepper, kosher salt and cayenne (if using). Mix well.

Season protein

Place chosen protein in a bowl, add 1 tbs olive oil and toss with half of the blackening spice mixture until evenly coated. Reserve remaining spice for finishing or extra seasoning.

Toast chiles: Heat a dry skillet over medium heat. Add dried chiles and toast 20–30 seconds per side until fragrant and slightly darkened but not burnt. Remove and let cool slightly. Tear into pieces and remove any remaining seeds if too spicy.

Bloom garlic and chiles: In the same skillet add the neutral oil and warm over medium heat until shimmering. Add whole garlic cloves and toasted chiles and sauté 30–45 seconds to release flavors (do not burn garlic).

Combine: Transfer chiles, garlic and oil to a small blender or food processor. Add roasted peanuts, toasted sesame seeds, brown sugar, rice vinegar, soy sauce, lime juice and 1/2 tsp salt. Pulse 6–8 times until coarsely chopped but still a bit textured (salsa macha is chunky). Taste and adjust salt, lime or sugar as needed. Set aside at room temperature.

Char the corn: Heat a skillet or grill pan over high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, about 6–8 minutes. Remove and cool slightly.

Prepare avocados: Halve and pit avocados. Scoop flesh into a bowl and mash lightly with a fork, leaving some chunks for texture.

Mix guacamole: Add charred corn, diced tomato, red onion, cilantro, minced jalapeño, lime juice, 1/2 tsp salt and 1/4 tsp black pepper to the mashed avocado. Fold gently to combine. Taste and adjust lime or salt. Cover and keep at room temperature while finishing other components (do not refrigerate if serving soon).

Cook peppers & onions: Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbs oil and swirl to coat. When hot, add sliced onions and bell peppers in a single layer. Sprinkle with a pinch of salt and the remaining blackening spice (use remaining spice to taste). Sauté, stirring occasionally, until softened and charred at the edges, about 8–10 minutes. Transfer to a plate and keep warm.

For chicken

Raise heat to medium-high, add 1 tbs oil to the same skillet. Add seasoned chicken strips in a single layer (work in batches if needed). Cook without moving for 2–3 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove and rest 3 minutes, then slice if pieces are large.

For prawns

If using prawns, heat 1 tbs oil in the skillet and add prawns in a single layer. Cook 1–2 minutes per side until pink and opaque and a slight char forms. Remove immediately to avoid overcooking.

Warm tortillas: Heat a separate dry skillet or griddle over medium heat. Lightly butter tortillas if desired and warm 20–30 seconds per side until pliable and lightly toasted. Stack and cover with a clean towel to keep warm.

Assemble fajitas: Lay a warm flour tortilla on a plate. Spoon 2–3 tbs roasted corn guacamole onto the center. Add a portion of sautéed peppers and onions and top with 4–6 pieces of cooked chicken or 6–8 prawns (depending on protein choice).

Finish with peanut salsa macha: Spoon 1–2 tbs peanut salsa macha over the protein. Sprinkle with fresh cilantro and crumbled cotija if using. Serve with lime wedges on the side for squeezing.

Serve: Repeat to make remaining fajitas. Serve immediately while hot.