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Chicken fajitas

Recipe from: 2/5/2004 12:00:00 AM
chicken fajitas

Ingredients 17
Servings 5


  • 2
    green chillies, seeded
  • 1
    garlic clove, crushed (or more to taste)
  • 2
    ripe avocados
  • 4
  • 45
    olive oil
  • 0.50
    head iceberg lettuce, torn into small pieces
  • 1
    juicy lime or lemon
  • 5
  • 1
    red pepper, seeded and cut into thin strips
  • 1
    red chilli, seeded and crushed
  • 3
    firm ripe tomatoes
  • 30
    chopped fresh coriander
  • 4
    chicken breasts, skinned, boned and cut into thin strips
  • 2.50
    hot chilli powder
  • 1
    onion, peeled and thinly sliced


Heat 15 ml oil in a pan and stir-fry the pepper and onion until fragrant.
Remove from the pan.
Mix the chicken strips with the chilli powder, garlic, chilli and 15 ml oil.
Heat a pan and stir-fry the chicken in the remaining oil until tender and just done.
Finely chop the tomatoes, chives and chillies.
Remove the flesh of the avocados and mash it.
Add lime or lemon juice and stir in the tomato mixture and fresh coriander.
Cover and chill in the fridge.
Heat the tortillas in a preheated oven until just warm.
Scatter the lettuce on each tortilla, spoon a little of the chicken mixture on top and finish with a spoonful of guacamole before rolling up the tortilla to make a fajita.

Read more on: poultry  |  bake  |  stir-fry

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