Chicken fajitas with pineapple salsa and guacamole recipe Recipe

Name: Chicken fajitas with pineapple salsa and guacamole recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large skinless chicken breasts, cut into 1cm strips; 1 tbsp vegetable oil; 2 tsp chipotle paste; 0.5 tsp cumin seeds; 0.5 tsp fennel seeds; 1 pinch sweet smoked paprika; 3 red peppers; 12 salad onions, trimmed; 0.5 lime, zest and juice only; 8 corn tortillas; 1 small red onion, finely chopped; 4 tomatoes, deseeded and finely diced; 1 green chilli (deseed if you want to), finely chopped; 2 avocados, cut into 2cm chunks; 1 tsp olive oil; 0.5 lime, zest and juice only; 3 tbsp coriander leaves, roughly chopped; 100 g (3.5oz) peeled pineapple, cut into 1cm chunks; 1 tbsp coriander leaves; 1 tbsp mint leaves; 1 jalapeno chilli, finely sliced; 0.5 lime, zest and juice only

Servings: persons

2 large skinless chicken breasts, cut into 1cm strips
1 tbsp vegetable oil
2 tsp chipotle paste
0.5 tsp cumin seeds
0.5 tsp fennel seeds
1 pinch sweet smoked paprika
3 red peppers
12 salad onions, trimmed
0.5 lime, zest and juice only
8 corn tortillas
1 small red onion, finely chopped
4 tomatoes, deseeded and finely diced
1 green chilli (deseed if you want to), finely chopped
2 avocados, cut into 2cm chunks
1 tsp olive oil
0.5 lime, zest and juice only
3 tbsp coriander leaves, roughly chopped
100 g (3.5oz) peeled pineapple, cut into 1cm chunks
1 tbsp coriander leaves
1 tbsp mint leaves
1 jalapeno chilli, finely sliced
0.5 lime, zest and juice only

1
Toss the chicken with 1/2 tbsp oil, 1 tsp chipotle paste, the cumin and fennel seeds and the paprika; season and marinate in the fridge for at least 2 hours, preferably overnight.
2
Preheat the oven to 220C, gas mark 7.
3
Coat the peppers and salad onions in the remaining 1/2 tbsp oil.
4
Put the peppers on a baking tray and roast for 25 minutes, until starting to blacken, then add the salad onions to the tray and cook for a further 10 minutes.
5
Transfer the peppers to a bowl, cover with cling film and leave to cool; this continues the cooking process and makes it easier to remove the skin.
6
Once cool, remove and discard the skin and seeds from the peppers and cut the flesh into strips.
7
Halve the salad onions lengthways and then halve again.
8
Heat a large griddle (or frying) pan over a medium-high heat.
9
Cook the chicken (in batches, if needed), until piping hot and cooked through about 15 minutes.
10
Toss in the peppers, onions, lime zest and juice and remaining 1 tsp chipotle paste; season and keep warm.
11
Meanwhile, mix all the pineapple salsa ingredients in a bowl and season.
12
For the guacamole, mix all the ingredients together carefully, making sure the avocado doesnt get too mushy.
13
Griddle or heat the tortillas according to pack instructions.
14
Serve everything in the middle of the table, with some soured cream, grated cheddar, shredded lettuce and extra lime wedges, if liked.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 large skinless chicken breasts, cut into 1cm strips, 1 tbsp vegetable oil, 2 tsp chipotle paste, 0.5 tsp cumin seeds, and more.

Yes, Chicken fajitas with pineapple salsa and guacamole recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken fajitas with pineapple salsa and guacamole recipe

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