Fajitas with chicken and guacamole
4 servings
20 minutes
Fajitas with chicken and guacamole is a gastronomic journey that combines vibrant flavors and fresh ingredients. Inspired by Mexican cuisine, this dish features juicy chicken, aromatic spices, and the rich taste of guacamole. Chicken pieces marinated in lime juice with paprika and cumin gain tenderness and rich flavor, while bell peppers and red onions add freshness and a hint of sweetness. Warm wheat tortillas turn fajitas into a convenient and hearty meal. The harmony of ingredients is complemented by the spiciness of chili, the creamy texture of yogurt, and the rich creaminess of cheddar. Fajitas are an ideal choice for friendly gatherings as they are not only delicious but also allow everyone to create their unique version by mixing fillings to taste. Enjoy this dish while exploring its versatility!
1
Heat the grill pan. Cut the sweet red pepper in half and remove the seeds, then slice it into strips. Peel the onion, cut it in half, and chop it.
- Red sweet pepper: 1 piece
- Red onion: 1 head
2
Cut the chicken into long strips the same size as the pepper. Place the chicken, pepper, and onion in a bowl, add paprika and cumin. Squeeze the juice of half a lime into the same bowl and drizzle with olive oil, season with salt and pepper, mix well and let marinate for 5 minutes.
- Chicken breast: 2 pieces
- Red sweet pepper: 1 piece
- Red onion: 1 head
- Smoked paprika (pimenton): 1 teaspoon
- Ground cumin: pinch
- Lime: 3 pieces
- Olive oil: to taste
- Sea salt: to taste
- Ground black pepper: to taste
3
Meanwhile, finely chop the chili, coarsely chop the tomatoes and cilantro with stems, place them in a separate bowl, and add salt, pepper, and the juice of the remaining half lime. Drizzle with extra virgin olive oil.
- Red chili pepper: 1 piece
- Cherry tomatoes: 15 pieces
- Cilantro: 1 bunch
- Sea salt: to taste
- Ground black pepper: to taste
- Lime: 3 pieces
- Extra virgin olive oil: to taste
- Cherry tomatoes: 15 pieces
4
Using kitchen tongs, place all pieces of chicken and peppers with onions in a heated pan and fry for 6-8 minutes until the chicken has a golden crust. Constantly turn the chicken and peppers to prevent them from burning.
- Chicken breast: 2 pieces
- Red sweet pepper: 1 piece
- Red onion: 1 head
5
Heat the tortillas in the oven or microwave. Arrange the warm tortillas on plates, place the skillet on the table on a heatproof stand. Squeeze the juice of the remaining limes directly into it. Serve separately on plates with yogurt, guacamole, shredded cheddar, and tomato salsa.
- Wheat (flour) tortillas: 4 pieces
- Lime: 3 pieces
- Plain (natural) yoghurt: 150 ml
- Guacamole: 230 g
- Cheddar cheese: 100 g
