Chicken fajitas

Chicken fajitas
  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks


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Chicken Thigh Fillet Bulk image

Chicken Thigh Fillet Bulk approx. 1kg pack

$14.00 per 1kg

Special available from 23/10/17 to 18/10/20



Shepard Avocados image

Shepard Avocados 1 each

$2.50 per 1ea

Special available from 28/03/18 to 05/04/18


  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Pinch chilli powder
  • 1 clove garlic, crushed
  • 1 lime, rind finely grated & juiced
  • 2 chicken fillets, cut into thin strips
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 red capsicum, sliced
  • 500 ml Massel chicken style liquid stock
  • 4 flour tortillas
  • 1 large tomato, finely chopped
  • 1/4 cup chopped coriander
  • 1 avocado, mashed
  • 1/4 green cabbage, finely shredded
  • Thick yoghurt, to serve


  • Step 1
    Combine the cumin, paprika, chilli powder, garlic and lime rind in a large snap lock bag. Add the chicken strips. Seal the bag and toss to coat.


    The easy way to zest, juice and segment lemons, limes and oranges.

  • Step 2
    Heat half the oil in a large non-stick frying pan. Cook the chickens strips 1-2 minutes each side or until golden and cooked through. Remove and set aside.
  • Step 3
    Add the remaining oil. Add the onion, cook stirring for 1 minute. Add the capsicum and cook stirring a further 1-2 minutes or until just softened. Remove and set aside with the chicken.
  • Step 4
    Pour the stock into the pan and stir to remove any bits from the pan. Simmer for 10 minutes or until the stock reduces to about 3 tablespoons. Return the chicken to the pan and toss to coat. Stir through the onion and capsicum. Remove from heat.
  • Step 5
    To assemble, place a tortilla onto each serving plate. Combine the tomato and coriander in a small bowl. Season with salt and pepper. Add the lime juice to the mashed avocado and season. Place some cabbage on each tortillas. Top with some chicken and capsicum mixture, tomato salsa, avocado and a dollop of yoghurt to serve. Scatter with extra coriander leaves if you like.

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