Chicken Fajita

This is inspired by Tex-Mex cuisine but cooked in a non traditional way.


For 1 Continued...
1 tbspn fajita spice mix (1) 50 gm onion (prepared weight)
¼ tspn salt (1) ¼ red pepper (see notes)
¼ tspn sugar (1) ¼ green pepper (see notes)
1 tbspn lime juice (1) 1 tspn green chilli
1 tbspn oil (1) 1 pinch salt (2)
1 chicken breast 1 pinch black pepper
1 tbspn oil (2) ¼ tspn sugar (2)
2 tspn fajita spice mix (2) 1 tspn lime juice (2)
1 tbspn chopped tomato 1 tbspn fresh coriander
20 ml passata  



  1. Heat the oil (2) in a wok or heavy pan and cook, stirring, the fajita spice mix (2) for 30 seconds.
  2. Add the chicken with its marinade and cook, stirring regularly, for 2 min.
  3. Add the chopped tomato and passata and cook, stirring for 1 min.
  4. Add the onion, red and green pepper, chilli, salt (2), freshly ground black pepper and sugar (2) and cook, stirring regularly for 5 min, adding water as necessary to maintain the desired sauce consistency.
  5. Reduce the heat and add the lime juice (2) and coriander and cook for 1 min.


  1. Tear 2 tortillas into several pieces and arrange these and tortilla chips around the chicken, but see notes for an alternative presentation.


This recipe cooks the salsa as part of the process but traditionally this would be topped with guacamole, sour cream and salsa and wrapped in the tortilla.
Red, green and yellow peppers can be used or just one type depending on what is available.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
Main Ingredients
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The finished meal