Chicken fajitas

Name: Chicken fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 1 tsp dried oregano; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 2 tsp fine salt; 650g skinless chicken breasts (about 4 breasts), sliced into thick strips; 2 tsp vegetable oil; 2 onions, cut into thin petals; 1 red pepper, deseeded and cut into strips; 1 orange pepper, deseeded and cut into strips; 100g mild cheddar, coarsely grated, to serve; 100ml soured cream to serve; 2 avocados, mashed with a pinch of salt, to serve; 50g pickled jalapeños to serve; 8 soft flour tortilla wraps to serve; For the pico de gallo; 3 tomatoes, finely chopped; 1 small onion, finely chopped; 30g coriander, finely chopped; Juice 1 lime

Mia Rodriguez
Acting deputy editor (audiences)

Published: 28 Jan 25
Updated: 26 May 25

Still sizzling from the griddle, this classic combination of spiced chicken strips, peppers and onions is the perfect tortilla filler. Bring the components for these classic chicken fajitas to the table and let everyone add their favourite toppings. Mia Rodriguez, Deputy editor (audiences), shares her best recipe.

“Fajitas tend to get a bad rep because of the sachets of spice mixes that come in the kits you’ll find in every supermarket,” says Mia. “They’re usually too heavy on the cumin, a bit stale tasting and take over the whole dish so you can’t taste anything else. Make your own fajita spice mix, however, and you’ll realise exactly why this dish made it out of Texas and into the kitchens of Slough, Swansea, Fife – and everywhere in between. The quick pico de gallo salsa adds zingy fresh crunch to each bite, too.”

Once you’ve mastered this classic fajitas recipe, check out our crispy chicken fajitas with charred spring onions and Tex-Mex slaw.

Serves 4
Prep time 15 min. Cook time 15 min

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Ingredients

1 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
2 tsp fine salt
650g skinless chicken breasts (about 4 breasts), sliced into thick strips
2 tsp vegetable oil
2 onions, cut into thin petals
1 red pepper, deseeded and cut into strips
1 orange pepper, deseeded and cut into strips
100g mild cheddar, coarsely grated, to serve
100ml soured cream to serve
2 avocados, mashed with a pinch of salt, to serve
50g pickled jalapeños to serve
8 soft flour tortilla wraps to serve

For the pico de gallo

3 tomatoes, finely chopped
1 small onion, finely chopped
30g coriander, finely chopped
Juice 1 lime

Method

Mix all the ingredients for the pico de gallo in a bowl with a pinch of salt and set aside.
Put a large griddle pan over a high heat. Mix the dried herbs and spices, garlic powder and salt in a large bowl, then set half aside for later. Add the chicken to the bowl with 1 tsp oil and toss to coat in the spice mixture.
Add the coated chicken to the griddle pan and cook for 5 minutes, turning occasionally, until cooked through, then set aside. Add the onions, red and orange pepper and remaining oil to the pan, then cook until softened and beginning to char in places. Sprinkle over the reserved spice mix, tip the chicken back into the pan and cook, stirring occasionally, for a few more minutes to warm through.
Bring the fajita filling to the table – ideally in the griddle pan so it’s still sizzling – alongside the pico de gallo, grated cheddar, soured cream, mashed avocados, jalapeños and tortillas so everyone can build their own.

Recipe from February 2024 Issue

Nutrition

Nutrition: per serving

Calories: 555kcals
Fat: 33g (13g saturated)
Protein: 52g
Carbohydrates: 9.2g (13g sugars)
Fibre: 6.5g
Salt: 4.1g

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