Texmex recipes by Sanja Alisic

makes approx. 16



7.5 dl wheat flour

1 tsp salt

1 tsp baking powder

0.75 dl olive oil

2.5 dl warm water



3 avocadoes

Juice of 1 lime

1 tsp salt

1 small red onion

1 dl fresh coriander, finely chopped

2 ripe, soft tomatoes

1 clove of garlic


Not salsa but pico de gallo

Do you know the difference between salsa and pico de gallo? Pico de gallo is the fresh version of salsa. This means that you need the same ingredients as for salsa, but you do not need to boil them. This makes pico de gallo a fresh, low-calorie condiment to all Tex-Mex dishes, which you can make in an instant. You can also serve it as a dip, side dish and salad.

You only need five ingredients (and a pinch of salt)

600 g ripe, soft tomatoes

1 red onion

½ pot of fresh coriander, finely chopped

1 jalapeno

Juice of ½ lime

½ tsp salt


Fajita spice mix

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

1 tsp sugar

1 tsp red paprika powder

1 tsp smoked paprika powder

2 tsp chili powder

1 tsp jeera



Mix the salt and baking powder with the flour.

Add oil and water to make a dough.

Form the dough into 16 balls and let rest for at least thirty minutes.

Heat the frying pan.

Press one dough ball at a time in the tortilla press and cook on the hot pan from thirty to sixty seconds on each side, depending on the temperature of the pan. Tortillas should be soft, but they should still have small brown spots.



Blend the avocadoes into a paste and add lime juice.

Add salt and mix well.

Chop the other vegetables finely, add the avocado paste and mix well.


Not salsa but pico de gallo

Chop the onion and the jalapeno, place in a bowl, add salt and lime juice and mix.

Let marinate while you chop the tomatoes and coriander.

Mix together and serve.

Fajita spice mix

Mix in a bowl and place in a jar.

Use approximately 2 tsp per 500 g of chicken strips or other meat.

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