Joey Fajitas Recipe

Prepare

Pat the chicken thighs dry and cut into 1" strips. If using prawns, pat dry and keep whole. Season the chosen protein evenly with kosher salt, black pepper and the blackening seasoning, pressing the rub into the surface.

Cook chicken

Heat 1 tablespoon vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the chicken strips in a single layer, working in batches if needed. Cook 4–5 minutes per side until deeply browned and internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil to rest.

Cook prawns (if using prawns)

Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add prawns in a single layer and cook 1.5–2 minutes per side until opaque and pink with a slight char. Remove from pan and keep warm. Avoid overcooking.

Toast & Soak Chiles

Toast the dried chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water for 10 minutes to soften. Drain, reserving a tablespoon of soaking liquid.

Toast Peanuts

In a small dry skillet, briefly toast the peanuts (about 2–3 minutes) until fragrant and lightly golden. Transfer to a cutting board.

Blend Salsa Macha

In a blender or food processor combine drained chiles, roasted peanuts, garlic cloves, soy sauce, sherry or rice vinegar, lime juice, brown sugar and salt. With the motor running, slowly stream in the neutral oil until mixture forms a coarse, slightly oily paste. Add up to 1 tablespoon reserved soaking liquid if needed to loosen. Taste and adjust salt, lime or sugar. The texture should be chunky with visible peanuts.

Roast Corn

If using fresh corn: heat a dry skillet or cast-iron over medium-high heat. Add corn kernels and cook, stirring occasionally, until kernels are charred in spots, 6–8 minutes. If using frozen thawed corn, dry well and follow same step. Let cool slightly.

Make Guacamole

In a medium bowl, halve and pit the avocados and scoop flesh into the bowl. Mash lightly with a fork leaving some chunks. Stir in roasted corn, lime juice, diced red onion, cilantro, minced jalapeño, salt and black pepper. Adjust lime and salt to taste. Keep chilled until serving.

Sauté Vegetables

Heat olive oil in a large skillet over medium-high heat until shimmering. Add sliced onions and cook 2–3 minutes until beginning to soften. Add sliced bell peppers and continue to cook, stirring occasionally, 6–8 minutes until peppers are tender-crisp and edges are charred.

Season Vegetables

Sprinkle smoked paprika, cumin, kosher salt and black pepper over the vegetables in the last minute of cooking; toss to coat and remove from heat.

Warm corn tortillas: wrap tortillas in a damp kitchen towel and microwave for 30–45 seconds, or heat directly on a hot dry skillet for 20–30 seconds per side until pliable and slightly charred.

To assemble each fajita: place 1–2 tablespoons roasted corn guacamole on a warm tortilla, add a portion of blackened chicken strips or 3–4 prawns, top with sautéed peppers and onions, and spoon 1–2 teaspoons peanut salsa macha over the protein. Finish with a sprinkle of crumbled cotija and fresh cilantro leaves and a squeeze of lime.

Serve immediately with extra peanut salsa macha and lime wedges on the side.