The popular Tex-Mex dish Chicken fajitas is a great one to make at home during the week. We're using chicken thigh that's marinated in a punchy Mexican spice mix, then cooked quickly with capsicum, onion, garlic, and chilli. It’s served with warm flour tortillas and lime. Quick, easy and one the enitre family will love.
Category
Dinner
Servings
4
Prep time
10 minutes
Cook time
15 minutes
The popular Tex-Mex dish Chicken fajitas is a great one to make at home during the week. We're using chicken thigh that's marinated in a punchy Mexican spice mix, then cooked quickly with capsicum, onion, garlic, and chilli. It’s served with warm flour tortillas and lime. Quick, easy and one the entire family will love.
Ingredients
- 2 tbsp chilli powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried mexican oregano
- 1 tsp ground coriander
- 1 tsp sea salt
- ½ tsp ground black pepper
- 600g chicken thighs, thinly sliced
-
juice of 1 lime
- 2 tbsp peanut oil (or other neutral oil)
- 1 white onion, sliced
- 1 red capsicum (bell pepper), sliced
- 1 green capsicum (bell pepper), sliced
- 1 Jalapeno chilli, finely chopped
- 6 cloves garlic, chopped
- 8 flour tortillas, toasted
-
lime wedges and salsa verde, to serve
-
coriander leaves, to garnish
Mexican Spice Mix
Fajitas
Directions
Step 1: Make the spice mix
Combine all the spices for the Mexican spice mix in a medium bowl and mix well. Set aside.
Step 2: Marinate the chicken
Place the chicken in a large bowl. Mix in 2 tbsp of the spice mix, pinch of salt, lime juice and half the oil until well combined. Set aside.
Step 3: Cook the filling
Heat the remaining oil in a large heavy based frying pan over high heat. Add the capsicums, onion, garlic and chilli and cook, tossing for 3-4 minutes, until starting to soften. Transfer to a bowl.
- Add the chicken to the pan and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
- Return the vegetables to the pan and toss together for a minute or until heated through.
Finish and serve
Transfer the chicken filling to a heated serving tray and serve with toasted tortillas, lime wedges, salsa verde and coriander leaves to garnish.
Recipe notes
Cook support
Using a large frying pan will avoid the chicken being overcrowded when cooking, which can result in too many juices being released. Alternatively, cook the chicken in batches.
Sourcing
Mexican oregano has a bold and citrusy flavour and can be sourced from good quality green grocers and spice stores. If you can’t find any then use regular dried oregano, but it does have a more delicate slightly minty flavour.
Substitutions
You could use chicken thighs or chicken breast for this recipe, based on your preferences.
Storage
Any leftovers can be stored in an airtight container and refrigerated for up to 5 days.
FAQs
Can I make this dish ahead of time? The chicken can be marinated in the spice mix ahead of time and refrigerated until ready to cook.
Is it spicy? This Mexican spice mix does have some heat, but you can control the heat by how much chilli powder you add, and if you de-seed the Jalapeno.
Can I make it gluten free? Serve this with steamed rice or corn tortillas for a gluten free option.
