Chicken fajitas with guacamole recipe
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
Each serving contains
- Energy
- 2665kJ 635.0kcal
- Fat
- 24g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 60.3gProtein 38.5gFibre 10.5g
Method
- 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.
- 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.
- 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
- 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.
- 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.
