Mexican Chicken Fajitas

Flavor-packed, juicy, and irresistibly fun to eat

Chicken fajitas are the ultimate weekend favorite! Tender strips of marinated chicken, sizzling peppers and onions, creamy guacamole, and warm tortillas all come together into a festive, colorful meal. With bold Mexican-inspired flavors and satisfying textures, this is comfort food everyone loves to gather around.

Why You’ll Love Chicken Fajitas

The secret to unbeatable fajitas? A flavor-packed marinade and hot, quick cooking!
Here, the chicken fillets soak up a vibrant mixture of jalapeño, garlic, citrus, and soy before being seared to golden perfection. Piled into soft tortillas with homemade guacamole, crunchy veggies, and fresh garnishes, every bite is a little celebration.
Plus, most of the prep can be done ahead — perfect for stress-free entertaining!

Ingredient Breakdown: How Each One Works Its Magic

Chicken fillet
Cut into strips so they quickly absorb the marinade and cook evenly.
Yellow, green, and red peppers
Add sweetness, color, and crunch.
Red onion
Brings a mild, sweet sharpness to balance the richness.
Wheat tortillas
Soft and flexible, perfect for wrapping all the goodness.
Pomegranate seeds (optional)
Add juicy bursts of sweetness and a festive look.
Fresh coriander
Infuses both the marinade and toppings with fresh, herbal brightness.
Lime wedges
Essential for squeezing fresh, zesty flavor just before eating.

For the Marinade:

Jalapeño or green chili
Provides heat and depth without overpowering.
Garlic
Boosts the savory, aromatic foundation.
Sunflower oil
A neutral oil that carries flavors and helps with even searing.
Soy sauce and Worcestershire sauce
Introduce a salty, umami-rich punch.
Lime and orange juice
Bright, tangy-sweet elements that tenderize the chicken and infuse it with flavor.

For the Guacamole:

Avocado
Creamy and rich, the perfect cooling contrast to the bold chicken.
Lime juice
Keeps the guacamole fresh and vibrant.
Coriander and garlic
Add fresh and savory notes to the mashed avocado.

Mexican Chicken Fajitas ingredients — *Note: The ingredient amounts shown are for visual reference only and are not to scale for the recipe.*

Make-Ahead Instructions

To prep ahead:

Marinate the chicken: Marinate strips up to 24 hours ahead for even deeper flavor.
Make the guacamole: Prepare a few hours ahead, cover tightly with plastic wrap (pressed directly onto the surface) to prevent browning.
Prep the vegetables: Slice peppers and onions, then refrigerate until ready to cook.

When it’s time to serve, simply cook everything quickly and assemble!

Storing and Reheating

Fridge

Store cooked chicken and vegetables in an airtight container for up to 3 days.
Store guacamole separately and consume within 1 day for best quality.

Freezing

Cooked chicken strips freeze well for up to 2 months. Freeze vegetables separately if desired.

Reheating

Stovetop: Reheat chicken and vegetables in a hot skillet until warmed through.
Microwave: Reheat in short bursts at 50% power to avoid drying out the meat.

Time and Yield

Prep time: 30 minutes (plus marinating time)
Cook time: 20 minutes
Total time: Over 60 minutes (including marinating)

Step-by-Step Instructions

Prepare the chicken and marinade:
Cut the chicken fillets into strips. Finely chop the jalapeño (removing seeds for less heat), grate the garlic, and finely chop the coriander. Mix with sunflower oil, soy sauce, Worcestershire sauce, lime juice, and orange juice. Toss the chicken in the marinade and refrigerate in a sealed bag for at least 2 hours, ideally longer.
Make the guacamole:
Halve the avocados and remove the pits. Mash with a fork and stir in lime juice, finely chopped garlic, and coriander. Season with salt and pepper as desired.
Prepare the vegetables:
Clean the peppers and slice into strips. Cut the red onion into wedges.
Cook the chicken:
Heat a large frying pan with a little oil over high heat. Fry the chicken strips in batches until golden on all sides. Remove and set aside.
Cook the vegetables:
In the same pan, quickly fry the peppers and onions until just tender but still vibrant.
Combine chicken and vegetables:
Return the chicken to the pan with the vegetables and let everything simmer together for 2–3 minutes until heated through.
Warm the tortillas:
Heat wheat tortillas according to package instructions.
Assemble the fajitas:
Fill each warm tortilla with guacamole, sizzling chicken strips, and vegetables. Garnish with pomegranate seeds, fresh jalapeño slices, and chopped coriander if desired. Serve with lime wedges for squeezing!

Ingredients (with Measurements)

4 portions/servings

For the Fajitas:

4 chicken fillets, cut into strips
1 yellow pepper
1 green pepper
1 red pepper
1½ red onions
8 wheat tortillas
½ pomegranate (optional, for garnish)
2 tbsp finely chopped fresh coriander
1 lime, cut into wedges

Marinade:

1 finely chopped jalapeño or green chili
2 cloves garlic
2 tbsp finely chopped fresh coriander
1 dl sunflower oil (about ⅓ cup plus 1 tbsp)
2 tbsp soy sauce
2 tbsp Worcestershire sauce (optional)
Juice of ½ lime
Juice of 1 orange

Guacamole:

2 avocados
Juice of ½ lime
2 tbsp finely chopped fresh coriander
1 clove garlic

Nutritional Info

per portion/serving

Calories: 998 kcal Fat: 45 g Protein: 56 g Carbohydrates: 87 g