Chicken Fajitas, Pico De Gallo & Guacamole

Chicken Fajitas, Pico De Gallo and Guacamole

Chicken Fajitas, Pico De Gallo and Guacamole. This Mexican favourite can easily be made at home. It is very easy to pick up a fajita kit box but it is cheaper and more satisfying to make your own. Dr Pepper Ribs are pure comfort food. They are satisfying as they are indulgent and a real treat. It is also just as convenient if you already have the spices in your cupboard. This is a very easy recipe and the homemade guacamole and pico de gallo make these fajitas special.

Salsa and Guac

Pico De Gallo is one of the easiest Mexican salsas and is mild if you don’t like heat. It can be made in advance and will keep in the fridge for a couple of days. Homemade guacamole is far better than any kind you ca buy but it doesn’t stay fresh for long. If you make it in advance, squeeze lime juice on top of the guacamole, cover with cling film and place in the fridge until ready to eat. However, it is best eaten straight away.

Mexican food features a lot on this site. If you liked these chicken fajitas then you will also enjoy recipes for Steak Tacos with Three Salsas, Mexican Pulled Chicken Tacos or Amazing Fish Tacos. If you have any leftover chicken, I love it in a toastie with some melted mozzarella cheese. 

Tips:

• Swap out the chicken breasts for prawns, steak or chicken thighs.
• Make it veggie by using mushrooms, tofu or halloumi.
• Make it easier by using a packet of fajita seasoning but cook it in the same method.
• Homemade guacamole is so much better than shop-bought.
• Add a chopped green chilli to the pico de gallo or the guacamole to add heat.
• Add leftovers to a toasted sandwich or quesadilla the next day. 

Contact me:

If you have any queries about this recipe, or if you want to work with me, then contact me at [email protected] or via Instagram. 

MORE RECIPES TO TRY

• Mexican Pulled Chicken Tacos
• Mexican Chicken Burrito
• Steak Nachos with Chilli Cheese Sauce and Charred Tomato Chilli Salsa
• Coconut Prawn Tacos with Scotch Bonnet Mango Salsa

Chicken Fajitas, Pico De Gallo and Guacamole

documentingmydinner

Homemade chicken fajitas using a mexican blend of spices and served with homemade pico de gallo salsa and guacamole.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Mexican

Servings 2 people

Ingredients

  

For the Chicken Fajitas

• 2 Chicken breasts
• 1 tbsp each of cumin, smoked paprika, smoked salt, garlic powder, onion powder, cayenne pepper, chilli powder
• 1 tsp black pepper
• 1 Lime Zested and juiced
• 1 Bell pepper or 1 half of each colour, thinly sliced
• 1 Onion thinly sliced

For the Guacamole

• 1 Avocado
• 3 Spring onions finely sliced
• 1 small Onion very finely diced
• 1 Tomato Diced

For the Pico De Gallo

• 2 Tomatoes very finely diced
• Small bunch of coriander
• Olive oil
• Tortilla wraps and sour cream to serve

Instructions

 

• Place chicken breasts in between two sheets of cling film. Bash with a rolling pin or meat tenderiser until they are the same thickness all over. The chicken breasts.
• Mix all the spices with a tablespoon of olive oil, the lime zest and a squeeze of lime juice. Coat the chicken in the spices and leave to marinate for up to 3 hours if you have time (this is not essential, but will give the chicken more flavour)
• Whilst the chicken is marinating, slice the onion and pepper, ready for frying.
• For the guacamole, scoop out the flesh and discard the seed. Place on a chopping board and start chopping up, mixing in one of the diced tomatoes and the spring onions. Keep chopping until you get to the consistency you want- I like it quite chunky. Place in a bowl and mix through the juice of half a lime and a good grinding of salt and pepper.
• For the pico de gallo simply mix the remaining tomatoes with the diced onion in a bowl. Chop up most of the coriander, leaving some for sprinkling over the chicken. Add to the tomato and onion mix and add a little salt.
• Heat a frying pan and a griddle pan over a high heat.
• Fry the chicken breasts on the griddle pan for around 3 minutes on each side or until cooked through. Fry the onions and peppers in a little olive oil in a frying pan, stirring continuously until soft.
• Slice the chicken, place on top of the vegetables and serve the chicken fajitas on a platter, with the tortilla wraps, sour cream, guacamole and pico de gallo on the side.

Keyword chicken, Fajitas, Guacamole, Mexican, Pico de Gallo, Spice mix