Chicken fajitas with homemade guacamole & salsa

Chicken Fajitas

Serves 2

  • 1 red pepper

  • 1 medium red onion

  • 1 skinless, boneless higher-welfare chicken breasts

  • 1 teaspoon smoked paprika

  • 1 small pinch of ground cumin

  • 2 limes

  • olive oil

  • freshly ground black pepper

  • 4 small flour tortillas, or 2 large

  • 150 ml good quality fat-free natural yoghurt

  • 50 g Cheddar cheese

  • For the salsa

  • ½-1 fresh red chilli, to your taste

  • 15 ripe cherry tomatoes

  • 1 small bunch fresh coriander

  • sea salt

  • freshly ground black pepper

  • 1 lime

  • extra virgin olive oil

  • For the guacamole

  • 1 small handful of mixed-colour cherry tomatoes

  • ½-1 fresh red chilli

  • a few sprigs of fresh coriander

  • 1 ripe avocado

  • 1 lime

Put your griddle pan on a high heat. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.



Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.



Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. Put the chilli and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.



Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you'll be laughing.



To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.



Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.



Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.



At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won't burn, like a chopping board. Serve with bowls of natural yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.

Nutritional Information

Chicken fajitas with homemade guacamole & salsa

Brilliant sharing food

More Chicken recipes ->
0 foodies cooked this
Fajitas are great for when mates come over or getting all the family sharing stuff at the table
Serves 2
25m
Super easy
Print this recipe
Method

A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan, keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn't recommend adding extra oil to a hot pan, but in this case it's good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.

Put your griddle pan on a high heat. Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.

Finely chop your chilli. Roughly chop your tomatoes and the coriander, stalks and all. Put the chilli and tomatoes into a second bowl with the salt and pepper and the juice of 1 lime, then stir in your chopped coriander.

Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you'll be laughing.

To make the guacamole, squeeze a handful of cherry tomatoes onto a board. Finely chop up the flesh with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.

Halve and stone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.

Warm your tortillas up in a microwave or a warm dry frying pan. Divide your warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won't burn, like a chopping board. Serve with bowls of natural yogurt and guacamole alongside your Cheddar, a grater, and your lovely fresh salsa.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 742
    37%
  • Carbs 10.4g
    4%
  • Sugar 7.6g 8%
  • Fat 40.6g 58%
  • Saturates 10.8g 54%
  • Protein 46.4g 103%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 1 red pepper

  • 1 medium red onion

  • 1 skinless, boneless higher-welfare chicken breasts

  • 1 teaspoon smoked paprika

  • 1 small pinch of ground cumin

  • 2 limes

  • olive oil

  • freshly ground black pepper

  • 4 small flour tortillas, or 2 large

  • 150 ml good quality fat-free natural yoghurt

  • 50 g Cheddar cheese

  • For the salsa

  • ½-1 fresh red chilli, to your taste

  • 15 ripe cherry tomatoes

  • 1 small bunch fresh coriander

  • sea salt

  • freshly ground black pepper

  • 1 lime

  • extra virgin olive oil

  • For the guacamole

  • 1 small handful of mixed-colour cherry tomatoes

  • ½-1 fresh red chilli

  • a few sprigs of fresh coriander

  • 1 ripe avocado

  • 1 lime