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Rate this recipe 3.4/5 (128 Votes)


  • • 1 red pepper
  • • 1 medium red onion
  • • 1 skinless boneless chicken breast
  • • 1 teaspoon smoked paprika
  • • a small pinch of ground cumin
  • • 2 limes
  • • olive oil
  • • freshly ground black pepper
  • • 4 flour tortillas
  • • good-quality low-fat natural yoghurt to serve
  • • guacamole to serve
  • • Cheddar cheese to serve
  • For the salsa
  • • ½-1 fresh red chilli, to your taste
  • • 15 ripe cherry tomatoes
  • • a small bunch of fresh coriander
  • • freshly ground black pepper
  • • 1 lime
  • • extra virgin olive oil


Level of difficulty Average
Cost Average budget


Step 1

• Put your griddle pan on a high heat
• Halve and deseed your pepper and cut it into thin strips
• Peel, halve and finely slice your onion

To prepare your fajitas

• Slice your chicken lengthways into long strips, roughly the same size as your capsicum strips
• Put the capsicum, onion and chicken into a bowl with the paprika and cumin
• Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well

To prepare your fajitas

• Put to one side to marinate for 5 minutes or so while you make your salsa
• Finely chop your chilli
• Roughly chop your tomatoes and the coriander, stalks and all

To prepare your fajitas

• Put the chilli and tomatoes into a second bowl with a good pinch of pepper and the juice of 1 lime
• Add a good lug of extra virgin olive oil, then stir in your chopped coriander

To cook your fajitas

• Use a pair of tongs to put all the pieces of pepper, onion and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through
• As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour
• Give the pan a little love and attention and you’ll be laughing
• Warm your tortillas up in a microwave or a warm dry pan

To serve your fajitas

• Divide your warmed tortillas between your serving plates
• Halve your remaining lime and squeeze the juices over the sizzling pan
• At the table, carefully help yourselves to the chicken and vegetables straight from the hot griddle pan
• Just be sure to put it down on top of something that won’t burn, like a chopping board
• Serve with pots of yoghurt and guacamole alongside your Cheddar, a grater and your lovely fresh salsa

Recipe and Picture Sourced from the Internet.

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