Chicken Fajitas

Nothing beats a great tasting chicken fajita - fried onions, peppers, sweet corn, guacamole and a dollop of sour cream all wrapped up in a warm tortilla. The kids will love them!

Serves: 4 Prep: Cook:
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  • -4 Bannockburn Free Range Chickenbreasts, skin removed and cut into3cm strips
  • 1 corn cob, kernels removed
  • 1 red onion, finely sliced
  • 1 red capsicum, cut into julienne
  • 1 medium carrot, cut into julienne
  • 1 punnet cherry tomatoes, cut in half or quarters
  • 1-2 hot birdseye chilli finely sliced
  • Sour cream
  • 8 x soft tortillas
  • Salt flakes
  • Freshly ground black pepper

For the marinade

  • 2 tablespoon chopped fresh coriander leaves
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon dried oregano
  • 60ml olive oil
  • 60ml lime juice


  • 1 large ripe avocado, peeled with the stone removed
  • 1⁄2 red onion, finely diced
  • 1 garlic clove, finely chopped
  • 1 long green chilli, finely chopped
  • 2 tablespoons chopped coriander
  • Juice of 1 lime
  • Salt flakes
  • Freshly ground black pepper

Cooking Method:

  1. Combine all the marinade ingredients together and pour over the chicken pieces.
  2. Leave the chicken to marinate for 3-12 hours
  3. In a bowl, combine the sliced red onion, capsicum, carrot and corn kernels together.
  4.  In another mixing bowl, place the avocado and the lime juice then roughly mash together.
  5. Add the remaining ingredients and mix to combine. Season the mix with salt and freshly ground black pepper to taste.
  6. If making in advance, keep in refrigerator until ready to assemble.
  7. Drain the marinade from the chicken and season with salt and lots of freshly ground black pepper. Heat a large frying pan or grill plate.
  8. Add a splash of oil and cook the chicken pieces until they have coloured nicely and are cooked through (approximately 2-3 minutes). Remove to a plate and keep warm.
  9. Cook the vegetables for a few minutes, seasoning as you go with sea salt and freshly ground black pepper. Add the cherry tomatoes at the last minute and let them gently warm through.
  10. Put the chicken and vegetables onto a serving dish.
  11. Serve with warm tortillas, guacamole, hot chilli and sour cream.
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