Hot chilli chicken fajitas

Enjoy a chilli kick with Anthony Worral Thompson's simple Mexican-inspired recipe for tasty chicken kebabs with tortilla wraps
By Antony Worrall Thompson
Hot chilli chicken fajitas
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus 2 hrs marinating
  • Effort: easy



  • 2 tbsp chilli oil
  • 1 tbsp chilli powder
  • 1 tbsp paprika
  • pinch of sugar
  • grated zest and juice of 1 limes
  • 4 chicken breast fillets

For the tomato and avocado salsa:

  • 4 large tomatoes, deseeded and finely diced
  • 1 red chilli, finely chopped
  • juice of 1 limes
  • 1 small red onion, finely chopped
  • 2 medium ripe medium avocado, stoned, peeled and finely diced
  • 2 tbsp olive oil
  • 1/2 tbsp fresh coriander, roughly chopped
  • salt, and freshly ground pepper

To serve:

  • 4-8 flour tortillas, warmed
  • 1 small iceberg lettuce, shredded
  • 150 ml soured cream


1. Mix together the chilli oil, chilli powder, paprika, sugar, lime juice and zest in a bowl.

2. Cut each chicken breast lengthways into six strips. Add to the chilli paste, cover and marinate in the refrigerator for 1-2 hours.

3. Meanwhile, make the tomato and avocado salsa. Place the tomato, red chilli, lime juice, red onion, avocado, olive oil and coriander in a large bowl and stir gently to combine. Season with salt and freshly ground pepper and place in a serving bowl.

4. Heat a barbecue or ridged griddle pan.

5. Thread 3 pieces of marinated chicken onto 3 bamboo skewers, soaked in water overnight.

6. Place the chicken skewers on the barbecue or griddle pan and cook for 3-4 minutes on each side until the chicken is cooked through.

7. Place the chicken skewers on a serving plate and serve with the tomato and avocado salsa, warmed tortillas, lettuce and soured cream. Allow each person to assemble the fajitas themselves.

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