Chicken Fajitas

These easy chicken fajitas are perfect for feeding a crowd, because everyone will love them, they're perfect to share and you can make a lot or a little, easily. Oh, and did I mention they are super tasty?

5 from 1 vote

Print Pin

Course: Main Course

Keyword: Chicken, Chicken Fajitas, Fajitas

Total Time: 30

Servings:

Equipment

Non-stick pan
Stovetop
Microwave

Ingredients

1 lime 2 pcs total for the recipe
2 tablespoon olive oil
1 tablespoon garlic powder
2 teaspoon cumin
2 teaspoon smoked paprika
2 tablespoon honey
1 teaspoon salt and pepper
500 g chicken breast
200 g cherry tomatoes
2 avocado
1 lime 2 pcs total for the recipe
100 g tasty cheese cheddar cheese
¼ teaspoon salt
4 clove garlic
1 brown onion
2 capsicum
1 cup corn kernels frozen
10 mini soft tacos
1 tablespoon red wine vinegar
¼ teaspoon salt

Instructions

Juice lime into a bowl and mix in oil, garlic powder, cumin, paprika, honey, salt and pepper. Slice chicken breasts in half horizontally to make thin fillets (so they cook evenly), then add to the bowl and set aside.
1 lime, 2 tablespoon olive oil, 1 tablespoon garlic powder, 2 teaspoon cumin, 2 teaspoon smoked paprika, 2 tablespoon honey, 1 teaspoon salt and pepper, 500 g chicken breast
Slice tomatoes into quarters. Slice avocado into thin wedges. Slice lime into quarters. Grate cheese. Arrange all on a plate or platter, squeeze lime over avocado and season vegetables with salt. Set aside.
200 g cherry tomatoes, 2 avocado, 1 lime, 100 g tasty cheese, ¼ teaspoon salt
Mince garlic. Peel and slice onion into wedges. Slice capsicum thinly into strips. Measure out corn.
4 clove garlic, 1 brown onion, 2 capsicum, 1 cup corn kernels
Place a non-stick pan on high. Cook chicken without turning for 3-4 mins, turn, add remaining marinade and cook for 3-4 mins, until chicken is cooked through. Set aside and cover to keep warm. Meanwhile, heat mini tacos in the microwave.
10 mini soft tacos
Deglaze the pan by adding vinegar and loosening tasty bits from the base, then add onion, corn and capsicum and cook, stirring regularly, until caramelised. Once soft, add garlic and cook for a minute more. Add salt.
4 clove garlic, 1 brown onion, 2 capsicum, 1 tablespoon red wine vinegar, ¼ teaspoon salt, 1 cup corn kernels
Slice chicken into strips.
Serve chicken and cooked vegetables with tortillas, avocado, tomatoes and lime.

Nutrition