Chicken Fajitas
Prep
15m
Cook
15m
Total
30m
This Chicken Fajitas recipe features tender marinated chicken, charred bell peppers, and onions, all served in warm tortillas with creamy avocado, tangy lime, and cooling sour cream. Perfect for a quick and easy dinner that the whole family will love.
Ingredients
4 servingsMarinade
Fajitas
To Serve
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 719kcal 35%
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Fat 31g 47%
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Saturated Fat 8g 40%
-
Carbohydrates 59g 19%
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Fiber 8g 32%
-
Sugar 12g 24%
-
Protein 43g 86%
-
Cholesterol 167mg 55%
-
Sodium 765mg 31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Sub with pineapple, apple or mango juice. OR chicken broth + 1 tsp sugar. If you have none of these, leave it out, add 1/2 tsp each onion, garlic powder, coriander powder and paprika plus 1 tsp sugar – will compensate for loss of other flavour, though will taste a bit different.
2. If using chicken breast, use 2 large ones and cut them in half horizontally to form 2 thinner steaks (ie 4 steaks in total, 1 per person)
3. Other topping options: Avocado Sauce (skip the avo slices), Restaurant Style Salsa, Pico de Gallo, fresh coriander/cilantro leaves
4. Nutrition per serving, assuming 2 flour tortilla tacos per person, 1 tsp sour cream (if it’s thick, thin it so it’s like Mexican crema), ¼ avocado. This assumes only ½ the oil in the marinade is absorbed by the chicken.
Originally published in April 2017 using a rather generic Mexican seasoning / marinade which I no longer use – original recipe here. It’s unusual for me to republish a recipe so soon after the original publish date, but the marinade in this new recipe is so much better. It’s based on either a Rick Bayless or Bobby Flay recipe, I cannot recall.
2. If using chicken breast, use 2 large ones and cut them in half horizontally to form 2 thinner steaks (ie 4 steaks in total, 1 per person)
3. Other topping options: Avocado Sauce (skip the avo slices), Restaurant Style Salsa, Pico de Gallo, fresh coriander/cilantro leaves
4. Nutrition per serving, assuming 2 flour tortilla tacos per person, 1 tsp sour cream (if it’s thick, thin it so it’s like Mexican crema), ¼ avocado. This assumes only ½ the oil in the marinade is absorbed by the chicken.
Originally published in April 2017 using a rather generic Mexican seasoning / marinade which I no longer use – original recipe here. It’s unusual for me to republish a recipe so soon after the original publish date, but the marinade in this new recipe is so much better. It’s based on either a Rick Bayless or Bobby Flay recipe, I cannot recall.
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