Chicken fajitas with tomato salsa

    1 hour

    Although in northern Mexico ‘fajitas’ refers to a specific cut of beef, elsewhere in the world the term has come to describe a combination of sizzling pan-grilled chicken strips with peppers and onions, wrapped in a flour tortilla. The dish has very little fat, but lots and lots of fresh flavours.

    78 people made this

    Serves: 4 

    • 400 g (14 oz) skinless boneless chicken breasts (fillets), cut in strips
    • 2 garlic cloves, chopped
    • 1 tsp ground cumin
    • 1 tsp mild chilli powder
    • 1 tsp paprika
    • ¼ tsp dried oregano
    • grated zest and juice of ½ orange
    • juice of ½ lemon
    • 2 tbsp sunflower oil
    • 30 g (1 oz) fresh coriander, chopped
    • 2 green peppers, thinly sliced
    • 2 onions, thinly sliced lengthways
    • 8 flour tortillas
    • 120 ml (4 fl oz) plain low-fat yogurt
    • salt and pepper
    • Tomato salsa
    • 4 spring onions, thinly sliced
    • 125 g (4½ oz) ripe tomatoes, diced
    • 1 medium-hot fresh green chilli, seeded and chopped, or to taste
    • 2 tbsp tomato passata
    • 2 garlic cloves, chopped
    • ½ tsp ground cumin
    • lemon juice to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a bowl combine the chicken strips with the garlic, cumin, chilli, paprika, oregano, orange zest and juice, lemon juice, 1 tbsp of the oil and 3 tbsp of the coriander. Mix well so that all the chicken strips are coated, then leave to marinate for at least 15 minutes.
    2. To make the salsa, combine all the ingredients. Add the remaining chopped coriander. Season with ¼–½ tsp lemon juice and some salt and pepper to taste. Set aside.
    3. Preheat the oven to 180°C (350°F, gas mark 4) and preheat the grill to high. Heat a ridged cast-iron grill pan or heavy-based frying pan until it is very hot. Brush with the remaining 1 tbsp of oil. Put in the green peppers and onions and cook for 6–8 minutes or until lightly charred. Remove from the pan and set aside.
    4. Wrap the tortillas, stacked up, in foil and put into the oven to warm for 10 minutes. Meanwhile, spread out the chicken in a shallow layer in the grill pan. Grill close to the heat, turning once or twice, for about 5 minutes or until thoroughly cooked.
    5. To serve, divide the chicken, onions and peppers among the warm tortillas and roll up. Serve with the fresh salsa and yogurt. Alternatively, present the ingredients separately, with the tortillas wrapped in a cloth to keep them warm, and let your guests make their own fajitas.

    Another idea

    For quesadillas, use only 170 g (6 oz) chicken. Allow 1 tortilla per person. Sprinkle one half of each tortilla with 15 g (½ oz) grated Cheddar cheese and add a spoonful or two of the hot cooked chicken strips and green peppers and onions. Fold into a half-moon shape, pressing the edges together, and fry until lightly golden on each side.

    Plus points

    Onions and garlic are not just valuable assets in the kitchen, they have been used throughout history as a cure-all. Recent research suggests that garlic can help to reduce the risk of heart disease. Both are thought to prevent blood clotting and act as natural decongestants. Include them in your cooking as much as possible. * Substituting the traditional soured cream with low-fat yogurt helps to keep the fat content down.

    Each serving provides

    Excellent source of vitamin B6, vitamin C. Good source of copper, iron, niacin, vitamin E. Useful source of calcium, folate, potassium, selenium, vitamin A, vitamin B1, vitamin B2, zinc.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    Something else. Used tomato puree instead of passata  -  04 Nov 2010


    Very nice, lots of taste  -  04 Nov 2010


    WOW best fajita recipe and so simple to prepare. Would recommend adding the passata to the salsa a little at a time to get desired consistency. Will be making again and again. Thanks  -  20 Jun 2012