Chicken Fajitas, Guacamole and Tortillas

I have developed a new favourite ever since I started working at my current place now. There’s a Mexican Food Stall in the market and it’s opened every Friday so I have picked up a new love for the food there. One week while planning for the weekly grocery, I asked myself if I should make a simple Mexican meal so immediately I thought of Chicken Fajitas.
I remembered reading guacamole recipe from Billy Law “Have You Eaten” so that would means another bookmarked item is put into good use. Avocados and Limes are in season too. Tortillas are widely sole here in supermarket so I’m really good to go!
Ingredients for Chicken Fajitas:
  • 1 red capsicum, sliced
  • 1 medium red onion, sliced finely
  • 1 to 2 chicken breasts (depending on size), cut into strips
  • 1 teaspoon smoked paprika
  • a teaspoon of ground cumin
  • 2 lime (1 for marinade, 1 to be used during cooking)
  • Olive oil
  • Pepper
  • Salt


  1. Marinade the chicken with all the ingredients and 1 tablespoon of olive oil and set aside for half an hour. While this is marinating, you can start preparing the Guacamole (refer next section).
  2. Heat up a grill pan, or normal pan (as I don’t have one). When it’s hot, put all the pieces of capsicum, onion and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through. Squeeze in the juice of the lime at the end of the cooking and turn off the heat. Adjust seasoning as required.
I would advise preparing the Guacamole ahead of the chicken and keep it cooled in the fridge.
Ingredients for Guacamole (adapted from Billy Law’s Holy Moly Guacamole Recipe).
  • 2-3 ripe avocados, depending on size, stones removed.
  • Juice of 1 lime
  • 1/2 red onion, diced
  • 2 Roma tomatoes, seeded and diced
  • Handful of coriander leaves, chopped
  • 1 Garlic cloved, minced
  • Pinch of salt and pepper
  1. Use a spoon to scoop the avocado flesh into a bowl. Add the lime juice then use the fork to mash it well.
  2. Fold in the onion, tomato, coriander and garlic. Season with salt and pepper and give it a quick mix.
  3. Transfer the guacamole into a serving bowl.
Note: The original recipe calls for Tabasco sauce but my other half is not a fan of hot stuff so that was omitted. I skipped dashing the Cayenne pepper on the top too.
The last step would be warming up the tortillas in microwave or oven for 5 minutes just so it’s crisp a little on one side.
To wrap, simply scoop the chicken fajitas and spread the guacamole over the top.
Enjoy assembling your Chicken Fajitas wrap!

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