Chicken Fajitas
Smoky spiced chicken strips seared with charred red onion and peppers, served with warm flour tortillas, fresh guacamole and sour cream. Serves 4.
TOTAL TIME
51 min
ACTIVE TIME
37 min
QUANTITY
~2.15 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/21
Tools0/13
Ingredients0/21 gathered · 4 servings
2tsp
2tsp
1tsp
1tsp
0.5tsp
60ml
2piece
3clove
1tsp
0.5tsp
2piece
2piece1piece
1piece
2piece
1piece
15g
2piece
700g
8piece
120ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tsp | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 60ml | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 3clove | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 2piece | — | — | |
| 12 | | 2piece | — | — | |
| 13 | 1piece | — | — | ||
| 14 | 1piece | — | — | ||
| 15 | | 2piece | — | — | |
| 16 | | 1piece | — | — | |
| 17 | | 15g | — | — | |
| 18 | | 2piece | — | — | |
| 19 | | 700g | — | — | |
| 20 | | 8piece | — | — | |
| 21 | | 120ml | — | — |
Tools15 items
Serveware1 item
Procedure61 steps
1 of 61
Put the cumin in the medium bowl.
Ground cumin · 2 tsp
⏱ 5s
ResultGround cumin2 of 61
Add the smoked paprika.
Smoked paprika · 2 tsp⏱ 5s
ResultCumin and paprika3 of 61
Add the chilli powder.
Chilli powder · 1 tsp⏱ 5s
ResultSpices with chilli4 of 61
Add the oregano.
Dried oregano · 1 tsp⏱ 5s
ResultSpices with oregano5 of 61
Add the garlic powder.
Garlic powder · 0.5 tsp⏱ 5s
ResultFajita spices6 of 61
Add 30 ml of the olive oil.
Extra-virgin olive oil · 30 ml⏱ 5s
ResultSpiced oil7 of 61
Lay one lime on the chopping board.
Lime · 1 piece
⏱ 5s
ResultLime9 of 61
Squeeze the juice into the bowl, catching the pips.
⏱ 20s
ResultSpiced oil and lime10 of 61
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove⏱ 5s
ResultGarlic clove11 of 61
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves14 of 61
Add the salt.
Salt · 1 tsp⏱ 5s
ResultSalted fajita marinade15 of 61
Add the pepper and stir.
Ground black pepper · 0.5 tsp
⏱ 15s
ResultFajita marinade16 of 61
Lay the red onions on the board.
Red onion · 2 piece⏱ 5s
ResultRed onion17 of 61
Halve them through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves20 of 61
Lay the red peppers on the board.
Red bell pepper · 2 piece⏱ 5s
ResultRed bell pepper21 of 61
Cut out the cores and seeds and slice into 1 cm strips.
⏱ 2 min
ResultRed pepper strips23 of 61
Lay the green pepper on the board.
Green bell pepper · 1 piece
⏱ 5s
ResultGreen bell pepper26 of 61
Lay the yellow pepper on the board.
Yellow bell pepper · 1 piece
⏱ 5s
ResultYellow bell pepper29 of 61
Lay the tomatoes on the board.
Plum tomatoes · 2 piece⏱ 5s
ResultPlum tomatoes32 of 61
Lay the jalapeño on the board.
Jalapeño chilli · 1 piece⏱ 5s
ResultJalapeño chilli35 of 61
Lay the coriander on the board.
Fresh coriander · 15 g⏱ 5s
ResultFresh coriander38 of 61
Put the avocados on the plate.
Avocado · 2 piece
⏱ 5s
ResultAvocado39 of 61
Halve them around the stone, lift out the stones and scoop out the flesh with the spoon.
⏱ 1 min
ResultAvocado halves41 of 61
Lay the second lime on the board.
Lime · 1 piece⏱ 5s
ResultLime44 of 61
Add 15 ml of olive oil.
Extra-virgin olive oil · 15 ml⏱ 5s
ResultGuacamole ingredients46 of 61
Lay the chicken breasts on the board.
Chicken breast · 700 g⏱ 10s
ResultChicken breast49 of 61
Toss until coated.
⏱ 30s
ResultCoated chicken strips50 of 61
Leave in the fridge for at least 30 minutes.
⏱ 30 min
ResultMarinated chicken stripsused in step 5351 of 61
Pour the last 15 ml of oil into the large frying pan.
Extra-virgin olive oil · 15 ml
⏱ 5s
ResultExtra-virgin olive oil52 of 61
Heat over a high heat until it just smokes.
⏱ 2 min
ResultHot oil54 of 61
Cook for about 6 minutes, turning with the tongs, until charred at the edges and the thickest strip reads 74 °C on a thermometer.
⏱ 6 min
ResultSeared chicken strips56 of 61
Cook for about 5 minutes, tossing, until the peppers are charred but still have bite.
⏱ 5 min
ResultFajita filling57 of 61
Pile the chicken and peppers onto the serving platter.
⏱ 20s
ResultFajita filling58 of 61
Wipe out the pan and warm the tortillas one at a time for about 15 seconds a side.
Flour tortillas · 8 piece⏱ 4 min
ResultToasted quesadillas61 of 61
Spoon the sour cream beside it and serve, for everyone to fill their own.
Sour cream · 120 ml⏱ 10s
ResultChicken FajitasTotal Time51 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tsp | | Put the cumin in the medium bowl.⏱ 5sResultGround cumin |
| 2 | 2 tsp | | Add the smoked paprika.⏱ 5sResultCumin and paprika |
| 3 | 1 tsp | | Add the chilli powder.⏱ 5sResultSpices with chilli |
| 4 | 1 tsp | | Add the oregano.⏱ 5sResultSpices with oregano |
| 5 | 0.5 tsp | | Add the garlic powder.⏱ 5sResultFajita spices |
| 6 | 30 ml | | Add 30 ml of the olive oil.⏱ 5sResultSpiced oil |
| 7 | 1 piece | | Lay one lime on the chopping board.⏱ 5sResultLime |
| 8 | Limestep 7 | | Cut it in half.⏱ 10sResultLime halves |
| 9 | Lime halvesstep 8 | | Squeeze the juice into the bowl, catching the pips.⏱ 20sResultSpiced oil and lime |
| 10 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 11 | Garlic clovestep 10 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 12 | Peeled garlic clovesstep 11 | | Chop the garlic very finely.⏱ 45sResultMinced garlic |
| 13 | Minced garlicstep 12 | | Add the garlic to the bowl.⏱ 5sResultFajita paste |
| 14 | 1 tsp | | Add the salt.⏱ 5sResultSalted fajita marinade |
| 15 | 0.5 tsp | | Add the pepper and stir.⏱ 15sResultFajita marinade |
| 16 | 2 piece | | Lay the red onions on the board.⏱ 5sResultRed onion |
| 17 | Red onionstep 16 | | Halve them through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 18 | Peeled onion halvesstep 17 | | Slice them into thin wedges.⏱ 1 min 30sResultSliced red onion |
| 19 | Sliced red onionstep 18 |  | Put them in the large bowl.⏱ 10sResultSliced red onion |
| 20 | 2 piece | | Lay the red peppers on the board.⏱ 5sResultRed bell pepper |
| 21 | Red bell pepperstep 20 | | Cut out the cores and seeds and slice into 1 cm strips.⏱ 2 minResultRed pepper strips |
| 22 | Red pepper stripsstep 21 | | Add them to the onion.⏱ 10sResultOnion and red pepper |
| 23 | 1 piece | | Lay the green pepper on the board.⏱ 5sResultGreen bell pepper |
| 24 | Green bell pepperstep 23 | | Slice it the same way.⏱ 1 minResultGreen pepper strips |
| 25 | Green pepper stripsstep 24 | | Add it to the bowl.⏱ 10sResultOnion and two peppers |
| 26 | 1 piece | | Lay the yellow pepper on the board.⏱ 5sResultYellow bell pepper |
| 27 | Yellow bell pepperstep 26 | | Slice it the same way.⏱ 1 minResultYellow pepper strips |
| 28 | Yellow pepper stripsstep 27 | | Add it to the bowl.⏱ 10sResultFajita vegetablesused in step 55 |
| 29 | 2 piece | | Lay the tomatoes on the board.⏱ 5sResultPlum tomatoes |
| 30 | Plum tomatoesstep 29 | | Seed and dice them finely.⏱ 1 minResultDiced tomatoes |
| 31 | Diced tomatoesstep 30 | | Put them in a second medium bowl.⏱ 5sResultDiced tomatoes |
| 32 | 1 piece | | Lay the jalapeño on the board.⏱ 5sResultJalapeño chilli |
| 33 | Jalapeño chillistep 32 | | Seed it and chop it finely.⏱ 40sResultChopped jalapeño |
| 34 | Chopped jalapeñostep 33 | | Add it to the tomato.⏱ 5sResultTomato and jalapeño |
| 35 | 15 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 36 | Fresh corianderstep 35 | | Chop the leaves finely.⏱ 40sResultFinely chopped coriander |
| 37 | Finely chopped corianderstep 36 | | Add it to the bowl.⏱ 5sResultSalsa base |
| 38 | 2 piece | | Put the avocados on the plate.⏱ 5sResultAvocado |
| 39 | — | | Halve them around the stone, lift out the stones and scoop out the flesh with the spoon.⏱ 1 minResultAvocado halves |
| 40 | Avocado halvesstep 39 | | Add the avocado to the bowl.⏱ 10sResultSalsa and avocado |
| 41 | 1 piece | | Lay the second lime on the board.⏱ 5sResultLime |
| 42 | Limestep 41 | | Cut it in half.⏱ 10sResultLime halves |
| 43 | Lime halvesstep 42 | | Squeeze the juice into the bowl.⏱ 20sResultAvocado with lime |
| 44 | 15 ml | | Add 15 ml of olive oil.⏱ 5sResultGuacamole ingredients |
| 45 | — |  | Mash with the fork, leaving it a little chunky.⏱ 1 minResultGuacamoleused in step 60 |
| 46 | 700 g | | Lay the chicken breasts on the board.⏱ 10sResultChicken breast |
| 47 | Chicken breaststep 46 | | Slice them into 1 cm strips.⏱ 2 minResultSliced chicken breast |
| 48 | Sliced chicken breaststep 47 | | Add them to the marinade.⏱ 10sResultChicken in marinade |
| 49 | — | | Toss until coated.⏱ 30sResultCoated chicken strips |
| 50 | — | | Leave in the fridge for at least 30 minutes.⏱ 30 minResultMarinated chicken stripsused in step 53 |
| 51 | 15 ml | | Pour the last 15 ml of oil into the large frying pan.⏱ 5sResultExtra-virgin olive oil |
| 52 | — | | Heat over a high heat until it just smokes.⏱ 2 minResultHot oil |
| 53 | Marinated chicken stripsstep 50 | | Add the chicken in one layer.⏱ 20sResultChicken searing |
| 54 | — | | Cook for about 6 minutes, turning with the tongs, until charred at the edges and the thickest strip reads 74 °C on a thermometer.⏱ 6 minResultSeared chicken strips |
| 55 | Fajita vegetablesstep 28 | | Add the onion and peppers.⏱ 10sResultChicken and vegetables |
| 56 | — | | Cook for about 5 minutes, tossing, until the peppers are charred but still have bite.⏱ 5 minResultFajita filling |
| 57 | Fajita fillingstep 56 | | Pile the chicken and peppers onto the serving platter.⏱ 20sResultFajita filling |
| 58 | 8 piece | | Wipe out the pan and warm the tortillas one at a time for about 15 seconds a side.⏱ 4 minResultToasted quesadillas |
| 59 | Toasted quesadillasstep 58 | Stack them on the platter.⏱ 10sResultFilling and tortillas | |
| 60 | Guacamolestep 45 | | Spoon the guacamole alongside.⏱ 15sResultFajitas with guacamole |
| 61 | 120 ml | | Spoon the sour cream beside it and serve, for everyone to fill their own.⏱ 10sResultChicken Fajitas |
| Total Time | 51 min | ||
Nutritionper serving
Estimated · pre-cooking · 83% ingredients covered
| Nutrient | Per serving |
|---|---|
| 809kcal | |
| 50g | |
| 42g | |
| 10g | |
| 62g | |
| 8g | |
| 11g | |
| 1,363mg |
Ingredients0/21
Tools0/13
Recipe
Chicken Fajitas
Smoky spiced chicken strips seared with charred red onion and peppers, served with warm flour tortillas, fresh guacamole and sour cream. Serves 4.
What you’ll doYou will marinate strips of chicken breast in a smoky spice paste with lime and garlic for at least 30 minutes, slice onions and peppers, and make a chunky guacamole with tomato, jalapeño, coriander and lime. Sear the chicken in a very hot pan until it reaches 74 °C, add the vegetables and char them, then warm the tortillas and serve everything with the guacamole and sour cream.
Serves4
Total51 min
LevelMedium
Ingredients
- Ground cumin2 tsp
- Smoked paprika2 tsp
- Chilli powder1 tsp
- Dried oregano1 tsp
- Garlic powder0.5 tsp
- Extra-virgin olive oil60 ml
- Lime2 piece
- Garlic clove3 clove
- Salt1 tsp
- Ground black pepper0.5 tsp
- Red onion2 piece
- Red bell pepper2 piece
- Green bell pepper1 piece
- Yellow bell pepper1 piece
- Plum tomatoes2 piece
- Jalapeño chilli1 piece
- Fresh coriander15 g
- Avocado2 piece
- Chicken breast700 g
- Flour tortillas8 piece
- Sour cream120 ml
Tools
SpoonTongsLarge serving platterLarge frying panChef's knifeChicken strips bowl (medium bowl)Guacamole bowl (medium bowl)Large bowlCling filmCitrus juicerCooking thermometerPlateForkChopping boardThermometer
Method
1
Put the cumin in the medium bowl.
5sChicken strips bowl (medium bowl)Ground cumin · 2 tsp
2
Add the smoked paprika.
5sChicken strips bowl (medium bowl)Smoked paprika · 2 tsp
3
Add the chilli powder.
5sChicken strips bowl (medium bowl)Chilli powder · 1 tsp
4
Add the oregano.
5sChicken strips bowl (medium bowl)Dried oregano · 1 tsp
5
Add the garlic powder.
5sChicken strips bowl (medium bowl)Garlic powder · 0.5 tsp
6
Add 30 ml of the olive oil.
5sChicken strips bowl (medium bowl)Extra-virgin olive oil · 30 ml
7
Lay one lime on the chopping board.
5sChopping boardLime · 1 piece
8
Cut it in half.
10sChopping board, Chefs knifeLime · step 7
9
Squeeze the juice into the bowl, catching the pips.
20sChicken strips bowl (medium bowl), Citrus juicerLime halves · step 8
10
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
11
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 10
12
Chop the garlic very finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 11
13
Add the garlic to the bowl.
5sChicken strips bowl (medium bowl)Minced garlic · step 12
14
Add the salt.
5sChicken strips bowl (medium bowl)Salt · 1 tsp
15
Add the pepper and stir.
15sChicken strips bowl (medium bowl), SpoonGround black pepper · 0.5 tsp
16
Lay the red onions on the board.
5sChopping boardRed onion · 2 piece
17
Halve them through the root and peel off the skins.
1 minChopping board, Chefs knifeRed onion · step 16
18
Slice them into thin wedges.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 17
19
Put them in the large bowl.
10sLarge bowlSliced red onion · step 18
20
Lay the red peppers on the board.
5sChopping boardRed bell pepper · 2 piece
21
Cut out the cores and seeds and slice into 1 cm strips.
2 minChopping board, Chefs knifeRed bell pepper · step 20
22
Add them to the onion.
10sLarge bowlRed pepper strips · step 21
23
Lay the green pepper on the board.
5sChopping boardGreen bell pepper · 1 piece
24
Slice it the same way.
1 minChopping board, Chefs knifeGreen bell pepper · step 23
25
Add it to the bowl.
10sLarge bowlGreen pepper strips · step 24
26
Lay the yellow pepper on the board.
5sChopping boardYellow bell pepper · 1 piece
27
Slice it the same way.
1 minChopping board, Chefs knifeYellow bell pepper · step 26
28
Add it to the bowl.
Result · Fajita vegetables · used in step 55
10sLarge bowlYellow pepper strips · step 27
29
Lay the tomatoes on the board.
5sChopping boardPlum tomatoes · 2 piece
30
Seed and dice them finely.
1 minChopping board, Chefs knifePlum tomatoes · step 29
31
Put them in a second medium bowl.
5sGuacamole bowl (medium bowl)Diced tomatoes · step 30
32
Lay the jalapeño on the board.
5sChopping boardJalapeño chilli · 1 piece
33
Seed it and chop it finely.
40sChopping board, Chefs knifeJalapeño chilli · step 32
34
Add it to the tomato.
5sGuacamole bowl (medium bowl)Chopped jalapeño · step 33
35
Lay the coriander on the board.
5sChopping boardFresh coriander · 15 g
36
Chop the leaves finely.
40sChopping board, Chefs knifeFresh coriander · step 35
37
Add it to the bowl.
5sGuacamole bowl (medium bowl)Finely chopped coriander · step 36
38
Put the avocados on the plate.
5sPlateAvocado · 2 piece
39
Halve them around the stone, lift out the stones and scoop out the flesh with the spoon.
1 minPlate, Chefs knife
40
Add the avocado to the bowl.
10sGuacamole bowl (medium bowl)Avocado halves · step 39
41
Lay the second lime on the board.
5sChopping boardLime · 1 piece
42
Cut it in half.
10sChopping board, Chefs knifeLime · step 41
43
Squeeze the juice into the bowl.
20sGuacamole bowl (medium bowl), Citrus juicerLime halves · step 42
44
Add 15 ml of olive oil.
5sGuacamole bowl (medium bowl)Extra-virgin olive oil · 15 ml
45
Mash with the fork, leaving it a little chunky.
Result · Guacamole · used in step 60
1 minGuacamole bowl (medium bowl), Fork
46
Lay the chicken breasts on the board.
10sChopping boardChicken breast · 700 g
47
Slice them into 1 cm strips.
2 minChopping board, Chefs knifeChicken breast · step 46
48
Add them to the marinade.
10sChicken strips bowl (medium bowl)Sliced chicken breast · step 47
49
Toss until coated.
30sChicken strips bowl (medium bowl), Tongs
50
Leave in the fridge for at least 30 minutes.
Result · Marinated chicken strips · used in step 53
30 minChicken strips bowl (medium bowl)
51
Pour the last 15 ml of oil into the large frying pan.
5sLarge frying panExtra-virgin olive oil · 15 ml
52
Heat over a high heat until it just smokes.
2 minLarge frying pan
53
Add the chicken in one layer.
20sLarge frying pan, TongsMarinated chicken strips · step 50
54
Cook for about 6 minutes, turning with the tongs, until charred at the edges and the thickest strip reads 74 °C on a thermometer.
6 minLarge frying pan, Tongs, Thermometer
55
Add the onion and peppers.
10sLarge frying panFajita vegetables · step 28
56
Cook for about 5 minutes, tossing, until the peppers are charred but still have bite.
5 minLarge frying pan, Tongs
57
Pile the chicken and peppers onto the serving platter.
20sLarge serving platter, TongsFajita filling · step 56
58
Wipe out the pan and warm the tortillas one at a time for about 15 seconds a side.
4 minLarge frying panFlour tortillas · 8 piece
59
Stack them on the platter.
10sLarge serving platterToasted quesadillas · step 58
60
Spoon the guacamole alongside.
15sLarge serving platter, SpoonGuacamole · step 45
61
Spoon the sour cream beside it and serve, for everyone to fill their own.
Result · Chicken Fajitas
10sLarge serving platter, SpoonSour cream · 120 ml
Printed 6 October 2026