Mexican Night In

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It’s a very late one from me as I’ve been spending today (which happens to be the last day of my half term) rushing out doing all the work I should have been doing over the past week – typical! I’m into my last half term at the high school I work in now – it’s scary how fast this past year has gone so I’m trying to make sure I squeeze in as many living-in-London activities as I can before the next 7 weeks fly by equally as quickly, which I’m sure they will. Anyway, enough about me, on to the main attraction…

A few weeks ago I signed up to a website where you receive freebies in the post and write up reviews for them. Sounds easy enough right? Well I was absolutely buzzing when I received an e-mail asking me if I wanted to take part in their latest campaign for Santa Maria (formally Discovery brand) for a Mexican feast! Me and my boyfriend are Mexican food fiends so there was no waiting around when it came to munching on all the goodies that I was sent. These were: 1 Pack of Plain Flour Tortillas, 1 Bottle of Mild Salsa (which definitely had quite a kick to it, not sure I’d call it ‘mild’, 1 Five Peppers Grinder (I’ve been using this in loads of my dinners – not just mexican – and absolutely love the depth of flavour that it adds), 1 Pack of Heat, Spice & Shake Chips and 1 Packet of Heat, Spice & Shake Smoky BBQ Seasoning. The tortilla chips and seasoning weren’t the best I’ve ever tasted and I can’t say I’ll be buying them again, but they added to our dinner and they were nice enough with everything else we had to feast on!

This is one of my favourite meals to cook up when I’m feeling lazy and a little bit greedy, as it’s so easy and quick to prepare everything and once its all cooked, you can chow down on some really great tasting dinner whilst feeling like your in a little cantina – there’s something about building your own fajitas just the way you want them that makes a weekday dinner just that little bit more exciting!

The tortilla chips and salsa that we used for our night came with the kit that I was sent, however I would normally make these myself so I’ve included my usual recipes for those below 🙂

All the recipes below serve two people with leftovers.




1 Avocado

1 Tomato, finely chopped

1/4 Red Onion, peeled and finely chopped

1/4 Red Chilli, deseeded and finely chopped (add more chilli if you’re a spice lover)

Handful of Coriander, roughly chopped

Juice of ½ Lime

Salt & Pepper to season


Add the avocado to a small bowl and mash with a fork until you have a smooth pulp with a few chunks remaining.

Add the chopped tomato, onion, chilli and coriander and squeeze the juice of half a lime into the bowl, careful

Mix everything together and add a little salt and pepper, tasting to check the seasoning is right.

Transfer the guac to the fridge until everything else is ready.



Turkey & Pepper Fajitas 



1 Large Turkey Breast Fillet (approx 350g), sliced into strips

2 Peppers, cut into strips

1/2 Red Onion, finely sliced

1 Pack of Fajita Seasoning (I used this one)

Olive Oil

Tortilla Wraps to serve

Little Gem Lettuce, sliced


Heat a table spoon of olive oil in a large frying pan (or wok – I had to improvise) on medium heat for a minute. Once hot, add the turkey breast strips and 3/4 of the fajita seasoning and cook on medium, moving the turkey every few minutes to ensure it is evenly coated in the seasoning and to prevent it from sticking to the pan.

When most of the turkey is cooked (after about 4 minutes) add the sliced peppers and onion and the remaining fajita mix. Stir everything so it is coated in the seasoning.

Cook for another 2-3 minutes until the turkey is completely cooked (it should be white throughout) and the peppers and onions have begun to soften.

Turn off the heat and quickly blast the tortilla wraps in the microwave for 30 seconds to soften them up a little.

* You can also heat your tortilla wraps in the oven, just remove all packing, cover with foil and heat at around 150C/130C Fan/300F for 5-10 minutes, checking after 5 minutes so they don’t start to crisp up.

Serve the fajita filling from the pan with sliced little gem lettuce along with your salsa, guacamole and soured cream (or creme fraiche as an alternative) and dig in!


Tortilla Chips


2 Tortilla Wraps per person

1 Tbsp Olive Oil per wrap

½ Tsp Smoked Paprika per wrap

Salt & Pepper to season


– Preheat the oven to 200C/180C Fan/390F and prepare a large baking tray.

Cut the tortilla wraps into triangles and add to a large bowl.

Drizzle the olive oil into the bowl and add the paprika, salt & pepper. Shake everything around so it gets evenly coated in all the ingredients.

Place the tortilla triangles on to an oiled baking tray and bake in the pre-heated oven for 10-15 minutes, turning half way.

* Check your tortilla chips after 10 minutes as oven temperatures vary and they can catch easily.

Once baked, remove from the oven and serve immediately – these chips are best eaten on the day they’re made.


Ingredients (Makes 1 Large Jar)

5-6 Large Plum Tomatoes, chopped

1 Small Red Onion, chopped

Small Handful Fresh Coriander, chopped

½ Red Chilli, seeded and finely chopped (feel free to include more chilli – I just can’t handle too much spice)

2 Cloves Garlic, finely chopped

Juice of ½ Lime

Salt & Pepper to season


Add everything to a bowl and stir so everything gets mixed together

Let the salsa sit for 3-4 hours (or preferably overnight) in the fridge so that all the flavours mingle together

Serve with tortilla chips or fajitas for a perfect finish!


What’s your favourite dinner to cook for a cosy night in?

Helena x


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