Southern-style chicken and chorizo fajita

Charita Jones whips up a colourful dish thats bursting with fresh flavours with the addition of tomato salsa and guacamole
By Charita Jones
Southern-style chicken and chorizo fajita
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the tomato salsa

  • 1 red peppers, deseeded and roughly chopped
  • 1 green peppers, deseeded and roughly chopped
  • 1 yellow peppers, deseeded and roughly chopped
  • 2 large onions, roughly chopped
  • 1-2 red chillies, roughly chopped
  • 1 cloves garlic, peeled and crushed
  • 100 ml olive oil, plus extra for frying
  • 1 kg tomatoes, or 2 x 400g tins whole plum tomatoes, drained
  • 1 tbsp salt
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1 handfuls coriander, chopped
  • 1 lemon, juice and zest only
  • 1 lime, juice and zest only

For the guacamole

  • 2 ripe medium avocado, stones removed, peeled
  • 1 small red onions, finely diced
  • 1 cloves garlic, finely chopped
  • 1 small tomatoes, diced
  • 1/2 tsp cajun seasoning
  • 1/2 tsp dried dried red chilli flakes
  • 1 lime, juice only

For the fajitas

  • 2 chicken breasts, skinned and sliced
  • 1 lemon, juice only
  • 2 tbsp cajun seasoning
  • 2 links chorizo, sliced
  • 3 tbsp vegetable oil
  • 1 onion, sliced
  • 8 baby sweetcorn
  • 1 handfuls mushrooms, halved
  • 1 green peppers, sliced
  • 1 yellow peppers, sliced
  • 1 red peppers, sliced
  • 1 tsp ground cumin
  • 1 red chillies, sliced (optional)
  • 8 soft flour tortillas


1. For the tomato salsa: preheat the oven to 220C/gas 7.

2. Place the chopped peppers, onions, chillies and garlic into a large baking tin, drizzle over the olive oil over and place on the top shelf the oven. Roast for 20-30 minutes, or until the vegetables are beginning to blacken.

3. Heat a heavy-bottomed frying pan until smoking and add the whole tomatoes in their skins. Cook for 5-6 minutes, or until the bottoms are charred, then turn them over with a wooden spoon and keep cooking until they are blackened all over. Remove from the pan and allow to cool, then peel off the skins and discard.

4. Add the tomatoes to the tin of roasted vegetables, sprinkle over the salt and cumin and roast for 15-20 minutes in the middle of the oven. Remove the peppers and tomatoes from the oven and transfer to a bowl.

5. Add a dash water to the roasting tin and stir well to loosen the bits that have stuck to the base, then pour over the vegetables. Leave to cool, then stir in the fresh coriander and the lime and lemon juice and zest.

6. Use a hand blender to blend the mixture to a rough, chunky consistency. Add more chilli at this stage if you like it hotter.

7. For the guacamole: using a fork, mash the avocado flesh in a bowl. Mix in the onion. garlic and tomato then add the Cajun seasoning, chilli flakes and lime juice. Season, to taste, with salt and pepper. Set aside in the fridge to chill before serving.

8. For the fajitas: place the sliced chicken breast in a bowl and squeeze over half of the lemon juice and one tablespoon of the Cajun seasoning. Mix well, then set aside to marinate.

9. Place the chorizo, onions, sweet corn, mushrooms and peppers into another bowl and squeeze over the rest of the lemon and mix in the rest of the Cajun seasoning.

10. Heat two tablespoons of the vegetable oil in a large frying pan until smoking, then add the chicken, cumin and chilli flakes and fry for 3-4 minutes, or until the chicken is golden-brown all over.

11. Add the sliced chorizo, onions, baby sweet corn, mushrooms and peppers to the pan and continue cooking for 4-5 minutes, or until the chicken is cooked through. Transfer the chicken and chorizo mixture to a large serving bowl.

12. To serve, warm the flour tortillas and serve alongside the chicken and chorizo mixture, the tomato salsa and the guacamole, allowing each person to construct their own fajita with the ingredients.

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