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Chicken fajitas


Serves: 4
timePrep time: 20 mins
timeTotal time:
Chicken fajitas
Recipe photograph by Toby Scott
Feed a hungry family with blogger Jane Ashley's thrifty chicken fajitas, complete with homemade salsa and guacamole - a delicious Mexican feast!

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
881Kcal
Fat
36gr
Saturates
10gr
Carbs
88gr
Sugars
14gr
Fibre
11gr
Protein
45gr
Salt
2.9gr

Jane Ashley

Jane Ashley

Jane Ashley persuaded her family to eat on a strict weekly budget, then turned her recipes into the popular Eat Not Spend blog. She now has a book out called Home Economic - how to eat like a king on a budget. 

See more of Jane Ashley’s recipes
Jane Ashley

Jane Ashley

Jane Ashley persuaded her family to eat on a strict weekly budget, then turned her recipes into the popular Eat Not Spend blog. She now has a book out called Home Economic - how to eat like a king on a budget. 

See more of Jane Ashley’s recipes

Ingredients

  • 400g frozen chicken breast, defrosted and cut into strips
  • 1¼ red peppers, deseeded and finely sliced
  • 1¾ medium red onions, finely sliced
  • 2 tbsp vegetable oil
For the marinade
  • a squeeze of lime juice
  • 1 tsp mild chilli powder
  • 1 tsp paprika
  • 1 tsp caster sugar
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • 1 garlic clove, crushed
For the salsa
  • ¼ red pepper, deseeded
  • 1 small apple, cored
  • 2 tomatoes
  • a squeeze of lime juice
  • 2 tbsp chopped coriander leaves
For the guacamole
  • 2 ripe avocados (from a ripen at home pack), stoned
  • juice of ½ lime
  • ¼ red onion, finely chopped
To serve
  • 8 tortillas
  • 100ml natural yogurt (optional)
  • 100g Basics mature cheddar cheese, grated (optional)

Step by step

Get ahead

Marinate the chicken up to 4-5 hours before cooking.

  1. Mix the marinade ingredients together with 1 teaspoon of salt, then stir in the chicken to coat, cover and chill for at least an hour while you prepare the other ingredients.

  2. For the salsa, finely dice the pepper, apple and tomatoes, then mix with the lime juice, 1½ tablespoons of coriander and some seasoning in a bowl.

  3. Mash the avocados in a bowl and stir in the lime juice, red onion, the rest of the coriander and some seasoning.

  4. Heat the oil in a large frying pan over a high heat. Stir-fry the chicken, sliced pepper and onion for 6-8 minutes, or until the chicken is cooked through and the vegetables are lightly coloured.

  5. Serve the chicken fajitas with the tortillas, salsa, guacamole – and the yogurt and cheese, if using.

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