Print
Mexican Food - Fajitas

Chicken Fajitas, Creamy Guacamole & Simple Salsa

Fajitas Night is easier than you think, with fresh and simple ingredients using a homemade mix of spices.. you can take the stress out of healthy eating.

Course Main Course, Side Dish
Cuisine Mexican
Keyword Chicken Fajitas, Guacamole, Salsa
Prep Time 15 minutes
Cook Time 20 minutes
Making Sides 10 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

Fajitas Spice Mix

  • 1 tbsp Coconut Sugar
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Dried Oregano
  • 1 tbsp Chicken Seasoning
  • 1 tbsp Vegetable Boullion
  • 1 tbsp Mild Chilli Powder
  • 2 tbsp Smoked Paprika
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Fine Sea Salt
  • 1 tsp Ground Black Peppercorns

Chicken Fajitas

  • 4 Skinless Breast Chicken, sliced into 1cm thick chunks
  • 1 Lime, juice
  • 2 tbsp Olive Oil
  • 2-3 tbsp Fajitas Spice Mix (see above recipe)
  • 1 large White Onion, sliced
  • 2 Bell Peppers, deseeded & sliced
  • 1 packet Large Tortilla Wraps

Creamy Guacamole

  • 2 large Avocados, mashed
  • 1 heaped tsp Greek Yoghurt
  • 1/2 Lime, juiced
  • 1/2 Handful Chopped Parsley
  • Extra Virgin Olive Oil, drizzle
  • Salt & Pepper, to season

Simple Salsa

  • 2 Large Vine Tomatoes, chopped and drained
  • 1/2 Handful Chopped Parsley
  • Extra Virgin Olive Oil, drizzle
  • Salt & Pepper, to season

Instructions

FOR THE FAJITAS SPICE MIX

  1. In a small bowl add all the spices and dried herbs together and mix well. 

  2. Transfer to a clean and dry glass jar and store in a cool, dry cupboard until needed. As long as you keep it airtight and in a dry place you can keep this mix in with your other spices for whenever you need it

FOR THE CHICKEN FAJITAS

  1. In a large bowl add the chicken, lime juice, olive oil and fajita spice mix and mix well until all the chicken pieces are completely coated. Cover with cling film and refrigerate over night or cover and place to the side while you prepare the onions and peppers

  2. In a large pan or wok, over a medium heat, add the chicken and cook until white in the centre

  3. While the chicken is cooking away start to prepare the sides. 

  4. Add the onions and peppers and cook for a further 5-10 minutes and remove from heat

FOR THE GUACAMOLE

  1. In a bowl mash the avocados, add the greek yoghurt, lime juice and drizzle over with the extra virgin olive oil

  2. Season with a little salt and pepper and add the parsley - mix well and put to the side

SIMPLE SALSA

  1. Chop up the tomatoes into small chunks and drain the juice and put into a small bowl

  2. Add the parsley, drizzle with a little extra virgin olive oil and lightly season with a little salt and pepper - set aside 

TO FINISH

  1. Serve with warm tortilla wraps, warm in the microwave for around 60 sec and cover with a clean tea towel to keep them warm and soft

    Put all the dishes in the middle of the table and tuck in!