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Chicken fajitas with guacamole recipe

Chicken fajitas with guacamole recipe

326 ratings

Classic chicken fajitas are an absolute dinnertime winner, and this easy fajita recipes means you can be tucking into soft tortillas filled with cayenne-spiced chicken, sweet peppers and creamy guacamole, in just over half an hour. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 635 calories / serving
  • Dairy-free

Ingredients

For the spicy chicken

  • 2 limes, rinsed
  • 1 tbsp olive oil
  • 480g Tesco Healthy Living Skinless mini chicken breast fillets
  • 4 peppers (red, green, yellow and orange),
  • washed
  • 1 medium onion
  • 2 garlic cloves, peeled and crushed
  • 1tbsp olive oil

For the guacamole

  • 2 ripe avocados
  • 1 small clove garlic, peeled and crushed
  • ¼tsp ground cayenne pepper
  • 8 cherry tomatoes, washed and quatered

To serve

  • 320g pack flour tortillas, warmed as per packet instructions
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    2665kj
    635kcal     32%

  • Fat

    24g 34%

  • Saturates

    5g 24%

  • Sugars

    13g 14%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 60.3g Protein 38.5g Fibre 10.5g

Method

  1. Make the marinade for the chicken by grating the lime zest into a shallow bowl. Cut the limes in half. Squeeze the juice from 3 halves into the bowl. Add the cayenne pepper and olive oil. Mix well. Add the chicken. Leave for 10 minutes.
  2. Cut each pepper in half and pull out the core and stalk to deseed. Cut into thin slices and place in a mixing bowl. Peel and thinly slice the onion. Add to the peppers, with garlic and oil and mix. Leave until ready to cook.
  3. To make the guacamole first cut the avocados in half. Remove the stones and scoop out the flesh. Gently mash with a fork to make a lumpy purée. Stir in the garlic with the juice from the remaining half lime and the cayenne pepper. Stir the cherry tomatoes into the guacamole
  4. Heat the oil in a large non-stick pan over a medium heat. Cook the chicken, stirring occasionally until the pieces are browned and cooked through (usually about 7 minutes). There should be no trace of pink flesh and the juices must run clear. Transfer to a serving bowl.
  5. Stir-fry the pepper mix for 2 minutes until it is lightly coloured but still crunchy. Wrap the chicken, guacamole and peppers in the warm tortillas.

See more Mexican recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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