The one complaint you will often hear from a home cook is having to think of what to cook. It is not easy to come up with a dish that would satisfy everyone who sits at the table. It is even more difficult when you have to come up with menus every day x 3 times a day.

Fortunately there is a way to make things easier. Repeat favourites!! BUT give them a fresh twist each time.

For instance, fajitas are a favourite in our house but I got exhausted with the usual chicken strips so this time I made lightly spiced fish strips instead and added pineapple to the salsa.
Just a few changes here and there but when I offered this at the table there was excitement all around!!

You could do the same with any favourite dish in your home. Remember to pick favourites, twist things around and recreate!!!!

Inbox me if you need help with the twist factor in your favourites. I’d be happy to help!

Ingredients:- (makes 6-8 fajitas)

• 1 packet, store bought Fajita wraps
• 7-8 pcs white button mushrooms, cut into large but thin pieces
• 1 red bell pepper, cut into long slices
• 1 white/yellow onion, cut into long slices
• a few strands coriander, finely chopped (optional)
• 4 large cloves garlic, minced (equals to 1 tablespoon of minced garlic)
• 1 tbsp, olive oil
• 2 tsp salt
• 2 tsp cumin powder
• 1 tsp paprika (if using)
• 1/2 tsp black pepper

For the fish 

• 230g sea bass fillet, cut into thick long pieces
• 1 cup, plain yoghurt
• 1 tbsp salt
• 1/2 tsp black pepper
• 2 tsp cumin powder
• 1 tbsp, lime juice
• 1 tsp red chilli powder (if using)
• 2 coriander roots, pounded and crushed
• 1 cup coconut oil, for deep frying
• 2 cups all purpose frying flour (gogi flour)

p.s. you always have the option of using your favourite store-bought fish fingers instead.

For the salsa

• 1/2 cup, pineapple chunks
• 1/2 cup, fresh tomato chunks
• 1/2 red onion, finely chopped
• 1-2 strands fresh coriander, finely chopped
• 1 birds eye chilli, chopped
• 1 whole lime, juice
• 1-2 tsp salt (according to taste)
• 1/2 tsp red chilli powder

Method:-  

For the fish

1. In a mixing bowl, combine yoghurt with all the spices prepared. Mix them well.
2. Add in the fish pieces and mix gently to combine.
3. Let sit in the refrigerator for a minimum time of 30 minutes up to 2 hours before deep frying.
4. When ready to fry, heat oil in a small flat bottom pan.
5. Pour the frying flour onto a flat plate, cover your fish pieces on all sides evenly with the flour.
6. Once the oil is hot, put the fish pieces into the pan. Carefully flip them so they cook on all sides.
7. Once he fish have turned brown, remove them from the pan. And set aside to drain any excess oil.

For the filling

1. In a frying pan, add olive oil.
2. Once hot, add the onions and sauté for 3 minutes or until you see a change in colour.
3. Now add, the bell pepper and the mushrooms. After a quick mix of the ingredients, add the garlic.
4. Season the ingredients with salt, pepper, cumin powder and paprika. Mix the ingredients in the pan and let cook on medium-high heat for 5 minutes.
5. Turn of heat. Garnish with coriander and set aside.

 

For the pineapple salsa

1. Combine all the ingredients listed, adding salt only right before serving. Keep refrigerated while preparing other parts of this meal.

Assembly

1. Heat the wraps as mentioned on the packet. (microwave or on the stove)
2. Lay a wrap on a flat surface.
3. Add in 3 strands of fish fingers in a line, in the center of the wrap.
4. Use tongs to add veggies to the wrap. I use a tong to make sure that the liquid is left in the pan and not added on to the wrap, which would only result in a soggy wrap (you do not want that!).
5. Finally, add a good amount of pineapple salsa to the wrap.
6. Fold in the sides of the wrap, flip it and place on a plate or stick a toothpick where the two folds merge. Serve immediately.

Enjoy!!