These Chicken Fajitas are quick and tasty and are perfect for a mid week meal. Team with a nice fresh salad, salsa and guacamole and bring a taste of Mexico to the dining table.


  • 2 large Chicken Breasts, finely sliced
  • 1 Onions, finely sliced
  • 1 Red Pepper, sliced
  • 1 Red Chilli, finely sliced (if you do not want it spicy you can leave this out)

For the marinade

  • 1 heaped tbsp smoked paprika
  • 1 tbsp ground coriander
  • pinch of ground cumin
  • 2 medium garlic cloves, crushed
  • 4 tbsp Olive Oil
  • 1 lime, juiced
  • 4-5 drops Tabasco

To serve

  • 6 medium tortillas
  • bag mixed salad
  • Salsa


  1. Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
  2. Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
  3. Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli (if using), if using, into the marinade.
  4. Heat a griddle or frying  pan until smoking hot, add the chicken and marinade to the pan.
  5. Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
  6. Ensure the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.
  7. Put the tortillas in the oven to heat up, depending on the size this will be for around 4 – 5 minutes, check the packaging for the relevant instructions. Serve with the cooked chicken, a bag of mixed salad and one tub of salsa or why not try your hand at home made, using the recipe below, it’s quick, easy and tastes great.


  • ½-1 fresh red chilli , to your taste
  • 15 ripe cherry tomatoes
  • 1 bunch fresh coriander , (30g)
  • 1 lime
  • extra virgin olive oil

To make this tasty side dish, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.