Super quick chicken fajitas with homemade guacamole and salsa

There really is no excuse not to whip up a quick dinner with this fajita recipe. Long gone are the days of using a jar of stir in sauce- this takes no time at all without compromising on flavour. I serve fajitas with guacamole and salsa as well as a liberal helping of soured cream so I have also given you recipes for this. Enjoy!


Ingredients- serves 4
4 chicken breasts- cut into chunks
2 tsp paprika
2 tsp ground cumin
2 tsp oregano
1 tsp chilli powder
1 lime
1 red onion- finely sliced
1 red and 1 yellow pepper- finely sliced
Handful (generous!) of jalapeno chillies
Splash of vegetable oil

1. Start by marinating the chicken chunks. The marinade works just as well if you only leave it for a few minutes or if you leave it for longer. Put the chicken in a large bowl and add the paprika, cumin, oregano and chilli powder along with the juice of a lime and you can also add a little zest if you like. Set aside until you’re ready to use it.

2. Heat a splash of oil in a large frying pan and add the chicken for a couple of minutes just to get a bit of colour before adding the onion and peppers. Cook until the chicken is cooked through and the vegetables are softening. If you like your peppers a bit crunchier in your fajitas then simply add them in towards the end of cooking. When the fajita mix is nearly ready, throw in the jalapenos and cook for a further minute or so.

Serve the mix in a large bowl so everyone can dig in and help themselves. I serve with options of guacamole, soured cream, salsa, lettuce and some cheese. Actually talking of guacamole and salsa…

3 medium tomatoes
3 ripe avocados
Juice of a lime
1/2 a small onion- finely chopped
2 garlic cloves- grated
Fresh coriander- chopped
2 red chillies finely chopped

1. Start off by preparing the tomatoes by making a small cross on the end of each and blanching them in hot water for 30 seconds. Remove and then peel the skin off. Of course you can leave the skin on too if you like a bit more texture. Scoop out the seeds and chop finely.

2. Next up sort out the avocados by halving, removing the stone and scooping out the flesh. Use the back of a fork and mash until it reaches a smooth consistency before adding in the lime juice.

3. Take the onion, garlic, coriander and chilli and stir through the avocado to combine before adding the tomato. Check the seasoning and adjust to taste.

6 tomatoes- finely chopped
1 onion- finely chopped
1 garlic clove- crushed
4 green chillies- finely chopped
Juice of half a lime
Fresh coriander- chopped
Pinch of sugar and salt

1. Step one: combine all the ingredients and serve! It could not be easier!

Traffic light bean chilli and ‘burrizzas’

A great chilli should be part of everyone’s repetoire. It’s easy to make in batches and can be adapted to please the tastebuds of your nearest and dearest. This traffic light chilli is as colourful as it is flavourful and, funnily enough, contains ingredients that resemble traffic lights. As ever, I make way too much and then got creative with using the leftovers to make ‘burrizas’. What’s a ‘burrizza’ I hear you cry? Well read on…


Ingredients- serves 4
Glug of vegetable oil
1 large onion- chopped
2 garlic cloves- crushed
1 red and 1 orange pepper- sliced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dried oregano
3-4 arbol chillies
1 fresh jalapeno- finely chopped
1 tbsp tomato puree
2 tins of mixed beans- drained and rinsed
400g tin of chopped tomatoes
400ml vegetable stock

1. Take a large pan and heat a glug of oil over a medium heat. Cook the onion, garlic and peppers until they all begin to soften before adding the herbs, spices and chillies. Cook for a further minute and then add in the tomato puree and cook for an additional minute. I used Mexican arbol chillies which have a real kick and are well worth a try if you haven’t before. I pricked the chilli a couple of times to help the flavour infuse.

2. Add the drained beans, tomatoes and stock and bring to a gentle boil before reducing to a simmer. You can then cook this on the hob for an hour or two until the sauce is thick and reduced. This chilli also cooks well in the oven on a low heat for a couple of hours if you prefer.

3. Rescue the chillies before serving so none of your guests have a nasty surprise when they bite into one. Serve with rice or homemade tortilla chips and soured cream. To make tortilla chips simply cut a stack of tortilla wraps in wedges and shallow fry in vegetable oil until golden on both sides.


If you have any leftovers then read on for another way to serve the chilli…



All you need to make a ‘burrizza’ is tortilla wraps (allow one per person as they are filling), a handful of sliced jalapeno rings, grated cheese and tomato salsa. Simply fill a tortilla with some of the chilli and fold. Pop the folded tortillas in an overproof baking dish so they are nice and snug with the folded side placed on the bottom so they hold together. Spoon over the tomato salsa before topping the wraps with the chilli and cheese. Bake in an oven which is heated to 180c/ 160 fan for around 20 minutes until the chilli is warmed through and the cheese melts.

Why choose between a burrito and pizza when you can have a twist on both?!