Chicken Fajitas


  • 2 Chicken breast  (cut into thin strips)
  • 1 Red pepper (julienned)
  • 1 Medium red onion (julienned)
  • 1 teaspoon smoked paprika
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Ground black pepper
  • ½ tsp Dried oregano
  • 2 Limes
  • Olive Oil
  • 4 Flour tortillas

For the salsa

  • 1 Red chilli (finely chopped)
  • ½ tsp Ground black pepper
  • 15 Cherry tomatoes (roughly chopped)
  • Handful fresh coriander leaves
  • 1 lime
  • Extra virgin olive oil

 To serve

  • Guacamole
  • Cheddar cheese
  • Soured cream/ Low-fat yogurt



  1. In a mixing bowl put the chicken, capsicum, onion with paprika and cumin.
  2.  Add a nice squeeze of half a lime, 1tbsp of olive oil, pepper and salt to taste. Mix all the ingredients well and keep it aside to marinate for 10 minutes.
  3. Meanwhile start with the salsa.  Take bowl, mix together the roughly chopped cherry tomatoes, ground black pepper, chopped chillies, a squeeze of one lime and 1 tablespoon of extra virgin olive oil.
  4. Chop the coriander leaves finely and keep it aside. Garnish the salsa with the coriander leaves just before serving.
  5. Heat a griddle or pan on medium heat. Place the marinated chicken, onions and peppers onto the preheated pan and cook for 6-7 minutes, until the chicken is golden brown and well cooked. Make sure to stir occasionally making sure you don’t burn any of the ingredients.
  6. Remove the chicken from the pan and place it on a serving dish and squeeze the remaining half of lime.
  7. Warm the tortillas in low heated pan.
  8. To serve, spread salsa over the warm tortilla and top with a spoonful of guacamole. Spoons fill the chicken mixture in the center and finish with a dollop of soured cream/ low-fat yogurt. Fold the tortilla over the filling and serve.

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