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Spice up your dinner routine with these sizzling chipolata fajitas, bursting with savoury pork and colourful peppers, with a blend of guacamole, salsa and sour cream to top it off.
Ingredients
8fresh pork chipolata sausages
½ teaspoonsmoked paprika
½ teaspoonground cumin
½ teaspoondried oregano
2 tablespoonsolive oil
1small red pepper, deseeded and sliced
1small yellow pepper, deseeded and sliced
1small onion, peeled, halved and thinly sliced
To serve
4 soft tortilla wraps
200g guacamole
200g tomato salsa
75ml reduced fat soured cream
1 small handful of freshly chopped coriander
Method
Step 1
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 2
Place all the ingredients in a large bowl and mix well, making sure the herbs and spices coat the sausages, peppers and onion. Transfer onto a large baking tray and cook in the oven for 15-20 minutes or until the sausages are cooked through.
Step 3
Place a wrap on a plate and spread with guacamole, salsa and soured cream.
Step 4
Top with two sausages per person along with a helping of the peppers and onion.
Step 5
Sprinkle with chopped coriander, wrap and enjoy!
Method
Step 1
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 2
Place all the ingredients in a large bowl and mix well, making sure the herbs and spices coat the sausages, peppers and onion. Transfer onto a large baking tray and cook in the oven for 15-20 minutes or until the sausages are cooked through.
Step 3
Place a wrap on a plate and spread with guacamole, salsa and soured cream.
Step 4
Top with two sausages per person along with a helping of the peppers and onion.
Step 5
Sprinkle with chopped coriander, wrap and enjoy!
Chipolata Fajitas
Ingredients
- 8fresh pork chipolata sausages
- ½ teaspoonsmoked paprika
- ½ teaspoonground cumin
- ½ teaspoondried oregano
- 2 tablespoonsolive oil
- 1small red pepper, deseeded and sliced
- 1small yellow pepper, deseeded and sliced
- 1small onion, peeled, halved and thinly sliced
To serve
- 4 soft tortilla wraps
- 200g guacamole
- 200g tomato salsa
- 75ml reduced fat soured cream
- 1 small handful of freshly chopped coriander
Method
Step 1
Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 2
Place all the ingredients in a large bowl and mix well, making sure the herbs and spices coat the sausages, peppers and onion. Transfer onto a large baking tray and cook in the oven for 15-20 minutes or until the sausages are cooked through.
Step 3
Place a wrap on a plate and spread with guacamole, salsa and soured cream.
Step 4
Top with two sausages per person along with a helping of the peppers and onion.
Step 5
Sprinkle with chopped coriander, wrap and enjoy!
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