Fajitas is yet another popular Mexican dish. Traditionally served in a tortilla, I have served mine in soft shell corn tortilla wraps (Recipe on blog: Mexican Soft Shell Corn Tacos). However, plain tortillas work equally as good. This is the first time I made my own fajita mix as opposed to getting the readymix fajita mix kit from El Paso. I was inspired from Neha Deepak Shah’s recipe whose mix worked so much better than the ones you get outside. I used paneer as my filling along with some portobello mushrooms, peppers and onions and served it with salsa and cheese. You can also choose to enjoy your fajitas with some sour yogurt, guacamole – all the recipes in our very popular Mexican Soft Shell Corn Tacos blog.
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Total cook time: 1 hour
For Fajita Filling:
- 220 gms cubed paneer (or tofu instead for a vegan version!)
- 2 bell peppers (sliced long)
- ½ onion (thinly sliced)
- 6-7 portobello mushrooms (whole or chopped)
- 5-6 garlic cloves
- 2 tbsp olive oil to cook
- 5 tsp fajita mix (see below)
For Fajita Mix (mix all the spices listed below!):
- 2½ tsp Kashmiri red chilli powder + 1 tsp spicy chilli powder (or flakes)
- 1¼ tsp salt
- 1 tsp sugar
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dry mango (amchur) powder
- ½ tsp cumin powder
- ¼ tsp black salt
- ¼ tsp ground black pepper
- 2 pinches of cinnamon powder
- ¼ tsp paprika powder
- In a non-stick pan, heat 1 tbsp olive oil.
- Add half the chopped garlic and onion and cook on a low flame until the onion softens.
- Add the sliced peppers and 3 tsp of the fajita mix.
- Cook on medium heat and stir continuously until the peppers soften and keep aside. This should take about 5-6 minutes.
- Adjust salt and chilli as per your taste.
6. In the same pan, heat ½ tbsp more olive oil and add the paneer.
7. Add 2 tsp of the fajita mix and keep stirring until the paneer cooks.
8. While the paneer is cooking move it to the side of the pan. Add ½ tbsp more olive oil and remaining garlic.
9. Add the mushrooms on top of the garlic and 1½ tsp of the fajita mix.
10. Adjust salt and chilli as per your taste.
11. Take the paneer off the heat and cook the mushrooms (sliced or whole) for a further 7-8 minutes on medium heat or until they begin to shrink.
12. Serve hot. Add each component to your tortilla wrap along with toppings of your choice and enjoy! I have used cheese and salsa. You can find inspiration of toppings here.
Hope you enjoy this!