Sunday, December 7, 2008

Chicken Fajitas

Been a long while since I've posted a contribution to the Carnival of the Recipes, thought I'd put forward an entry this week.

Last night for dinner I made us chicken fajitas, yummy and healthy. I served it with my home made guacamole.

One of the first steps in making the guacamole is too remove the stones from the avocados. An easy way to do this is to get a sharp knife (make sure it is sharp, I can't stress the importance of sharp here), thwack it into the stone then twist and remove. If knife is not sharp there is a possibility that it will skip off the top of the stone and into the finger of the hand holding the avocado. I speak from experience from a few years ago. It was a blunt serrated knife, and I still have a nice scar on my right forefinger.

Anyways, here's the recipe for my fajitas, dead easy. I've also included the recipe for my guacamole, and hints on how to roast capsicum.

Chicken Fajitas

Serves 2


500g (17.6 oz) chicken thigh fillets
1 tsp paprika
30ml olive oil
4x wholegrain tortillas


Combine paprika and olive oil. Add chicken and mix it through, so it gets a good coating of the paprika and oil.

Cook over a medium heat on a chargrill pan for ten minutes. While that is cooking heat up the tortillas in the oven, making sure the tortillas are wrapped in foil. Temp for oven 180 deg C, heat for ten minutes.


Serve up the chicken and tortillas with the following:

Roasted capsicum, deskinned (instructions below)
Guacamole (recipe below)
Rocket (arugula)

People can then put as much they want of the chicken, capsicum, guacamole, and rocket into the tortilla, fold up and eat. Trick is not to put a huge amount in or you'll have trouble folding it up to eat.

Roasted capsicum

Get one red capsicum. Cut each side of the capsicum off so that you have four pieces that are relatively flat. Put under grill (temp about 180 deg C) skin side up until skin is blackened. Remove from oven, put in heat proof plastic bag, seal it, and leave for ten minutes. Remove from bag, then remove skin from capsicum. Chop into strips to serve with fajitas.



half a lemon (juice)
2 large avocados
1 small onion
1-2 tsp chilli powder
1 tomato
pepper (to taste)


Slice open the avocados, remove stone and scoop out the flesh into a bowl. Mash up the avocados.
Add a grated onion.
Add a chopped up (diced) tomato.
Mix remaining ingredients through.

Refrigerate if not serving straight away. This makes a fair amount of guacamole, I usually make this for parties etc. With the fajitas you'll have some left over, great for using on sandwiches.

Enjoy! Any questions, feel free to ask.

1 comment:

Chef Tom said...

Fajitas are my Favorite! :-)