Chicken Fajitas with Guacamole and Salsa by @lesgourmandisesdeloubna
4 servings
🍗
500 g
Chicken breast
🫑
300 g
Bell pepper
🧅
Onion
🫙
15 ml
Cumin
🌶️
15 ml
Smoked paprika
🌿
15 ml
Dried oregano
🧄
15 ml
Garlic powder
🫙
15 ml
Ground coriander
🧂
5 ml
Salt
⚫
2.5 ml
Black pepper
🫒
30 ml
Olive oil
🥙
8
Corn tortilla
🧀
120 g
Cheddar
🥑
2
Avocado
🍋
60 ml
Lime
🍅
2
Tomato
🧅
0.5
Red onion
🌿
15 g
Cilantro
🌶️
2.5 ml
Espelette pepper
🧅
0.5
White onion
🥛
120 ml
Sour cream
🌶️
1
Chili pepper
Preheat
olive oil
Preheat the oven to 200°C / 390°F and lightly oil a large baking dish.
Slice
yellow onion
mixed bell peppers
Slice the yellow onion and mixed bell peppers into thin strips.
- Slice
chicken breast
Slice the chicken breast into thin strips and add it to the baking dish.
Add- mixed bell peppers
- yellow onion
ground cumin
Add the bell peppers, yellow onion, cumin, smoked paprika, oregano, garlic powder, ground coriander, salt, black pepper, and olive oil to the chicken.
Mix
- chicken breast
- mixed bell peppers
- yellow onion
Mix the chicken and vegetables thoroughly by hand until evenly coated with spices and oil.
- Bake
- chicken breast
- mixed bell peppers
- yellow onion
Bake the chicken fajita mixture for 20 to 25 minutes, until the chicken is cooked through.
- Cut
corn tortillas
Cut 4 corn tortillas into triangles and spread them in a single layer on a baking dish.
- Bake
- corn tortillas
Bake the tortilla triangles for about 10 minutes until crisp and lightly golden.
- Halve
avocado
lime juice
Halve the avocados and mash the flesh in a mixing bowl with the juice of 2 limes.
- Stir
- avocado
- salt
Espelette pepper
Stir salt and Espelette pepper into the mashed avocado.
- Chop
- red onion
tomato
fresh cilantro
Finely chop the red onion, half of one tomato, and cilantro; then fold them into the guacamole.
- Dice
- tomato
- white onion
Finely dice the remaining tomato and white onion for the salsa.
- Mix
- tomato
- white onion
- fresh cilantro
Mix the diced tomato and white onion with cilantro, lime juice, salt, and black pepper.
Place- corn tortillas
- chicken breast
- mixed bell peppers
Place one quarter of the chicken and pepper mixture on each remaining corn tortilla.
Top
- avocado
- tomato
- red onion
Top each tortilla with guacamole, a small spoonful of salsa, and one quarter of the cheddar cheese.
Roll
- corn tortillas
cheddar cheese
Roll each tortilla tightly into a fajita wrap.
- Toast
- corn tortillas
- cheddar cheese
Toast the rolled fajitas in a hot frying pan until the tortilla is golden and the cheddar melts.
Serve- corn tortillas
- avocado
- tomato
Serve the crispy tortilla nachos with salsa, guacamole, sour cream, and sliced fresh chili pepper.
- Add
- Chili pepper
Add sliced chili pepper rounds on top.
Chicken Fajitas with Guacamole and Salsa by @lesgourmandisesdeloubna
4 servings
🍗
500 g
Chicken breast
🫑
300 g
Bell pepper
🧅
Onion
🫙
15 ml
Cumin
🌶️
15 ml
Smoked paprika
🌿
15 ml
Dried oregano
🧄
15 ml
Garlic powder
🫙
15 ml
Ground coriander
🧂
5 ml
Salt
⚫
2.5 ml
Black pepper
🫒
30 ml
Olive oil
🥙
8
Corn tortilla
🧀
120 g
Cheddar
🥑
2
Avocado
🍋
60 ml
Lime
🍅
2
Tomato
🧅
0.5
Red onion
🌿
15 g
Cilantro
🌶️
2.5 ml
Espelette pepper
🧅
0.5
White onion
🥛
120 ml
Sour cream
🌶️
1
Chili pepper
Preparation Steps
Step 1/19
Preheat the oven to 200°C / 390°F and lightly oil a large baking dish.
Step 2/19
Slice the yellow onion and mixed bell peppers into thin strips.
Step 3/19
Slice the chicken breast into thin strips and add it to the baking dish.
Step 4/19
Add the bell peppers, yellow onion, cumin, smoked paprika, oregano, garlic powder, ground coriander, salt, black pepper, and olive oil to the chicken.
Step 5/19
Mix the chicken and vegetables thoroughly by hand until evenly coated with spices and oil.
Step 6/19
Bake the chicken fajita mixture for 20 to 25 minutes, until the chicken is cooked through.
Step 7/19
Cut 4 corn tortillas into triangles and spread them in a single layer on a baking dish.
Step 8/19
Bake the tortilla triangles for about 10 minutes until crisp and lightly golden.
Step 9/19
Halve the avocados and mash the flesh in a mixing bowl with the juice of 2 limes.
Step 10/19
Stir salt and Espelette pepper into the mashed avocado.
Step 11/19
Finely chop the red onion, half of one tomato, and cilantro; then fold them into the guacamole.
Step 12/19
Finely dice the remaining tomato and white onion for the salsa.
Step 13/19
Mix the diced tomato and white onion with cilantro, lime juice, salt, and black pepper.
Step 14/19
Place one quarter of the chicken and pepper mixture on each remaining corn tortilla.
Step 15/19
Top each tortilla with guacamole, a small spoonful of salsa, and one quarter of the cheddar cheese.
Step 16/19
Roll each tortilla tightly into a fajita wrap.
Step 17/19
Toast the rolled fajitas in a hot frying pan until the tortilla is golden and the cheddar melts.
Step 18/19
Serve the crispy tortilla nachos with salsa, guacamole, sour cream, and sliced fresh chili pepper.
Step 19/19
Add sliced chili pepper rounds on top.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
690 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
25 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
19 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@lesgourmandisesdeloubna
Origin
Cuisine
Mexican, Tex-Mex
Geographic
Mexico, North America
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos