Fajita

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  • This Tex-Mex seasoning is perfect for homemade fajitas obviously, but it's also a great dry or wet rub for grilled steak, chicken, and fish. The warm and savoury blend is a surprising addition to burgers and potato wedges too.

    Z&Z Recommends with:

    Steak, Chicken, Fish, Prawns, Soups, Potatoes

  • Recipes

    Coming soon

    Uses

    Sprinkle over meat that's bound for the grill or the oven, top your homemade wedges or crisps with it, or blend it with oil or yogurt to create a tangy marinade. Or just make fajitas with steak, chicken, or prawns and serve them up with grilled onions and peppers - don't forget a splash of lime!

    Pairs deliciously with:

    Grilled Skirt Steak Fajitas, Tortilla Soup, Fish Tacos, Black Beans

  • Origin & History

    The word fajita means little belt in Spanish and it is said to describe the cut of meat used in this popular sizzling dish. Fajitas originated in the ranching lands of Texas when throwaway cuts like skirt steak were grilled over campfires to feed the Mexican cowboys known as vaqueros. In the late 1960s, a Texas meat market manager opened the first fajita taco stand and the dish soon began appearing on menus all over.

  • Ingredients

    Toasted Sesame, Almonds, Hazelnuts, Cumin, Coriander, Sea Salt

    Weight

    16g

    Serving size

    14 x 1/2 Tsp

     



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