Chicken Fajitas with Guacamole
At a glance
A quick and tasty Mexican chicken fajitas recipe served with homemade guacamole and tortillas.
Ingredients
- 2 Tbsp (30ml) Olive Oil
- 3 (1Kg or 2.2lb) Chicken Breast, Stripped
- 2 Brown Onions, Thinly Sliced
- 1 Red Bell Pepper, Thinly Sliced
- 4 Sprigs (3g) Fresh Oregano, Roughly Chopped
- 2 tsp (4g) Paprika
- 1 tsp (2g) Ground Cumin
- 2 tsp (4g) Onion Powder
- 2 tsp (4g) Garlic Powder
- 2 tsp (8g) White Granulated Sugar
- 2 tsp (6g) Corn Starch
- 2 tsp (7g) Sea Salt Flakes
- 2 tsp (4g) Ground Chilli
- 1/2 tsp (0.5g) Cayenne Pepper
- 2 Avocados, Mashed
- 1/2 Red Onion (Spanish Onion), Diced
- 2 Tomatoes, Diced
- 6 Sprigs (5g) Coriander (Cilantro)
- 1 Lime, Zest & Juice
- 1 Tbsp (15ml) Extra Virgin Olive Oil
- Sea Salt Flakes
- Cracked Black Pepper
- Homemade Tortillas (see link)
Method
- 1
Heat 2 Tbsp olive oil in a pan.
- 2
Add the chicken breasts and cook until browned and cooked through.
- 3
Add the sliced onions and red bell pepper to the pan and cook until tender.
- 4
Mix the spice ingredients and add to the chicken and vegetables, stirring to coat evenly.
- 5
Prepare the guacamole by mashing the avocados and mixing with diced red onion, diced tomatoes, chopped coriander, lime zest and juice, olive oil, salt, and pepper.
- 6
Warm the homemade tortillas.
- 7
Serve the cooked chicken and vegetables in tortillas with guacamole and optional toppings like cheese, lettuce, chili, coriander, and sour cream.
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Original video
Source video from Chef Jack Ovens. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=A0l8ADpxyNg
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
