Chicken fajitas with tomato salsa

Although in northern Mexico ‘fajitas’ refers to a specific cut of beef, elsewhere in the world the term has come to describe a combination of sizzling pan–grilled chicken strips with capsicums and onions, wrapped in a flour tortilla. The dish has very little fat, but lots and lots of fresh flavours.

Chicken fajitas with tomato salsa


  • 400 g skinless chicken breast fillets, cut into strips
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon mild chilli powder
  • 1 teaspoon paprika
  • ¼ teaspoon dried oregano
  • grated zest and juice of ½ orange
  • juice of ½ lemon
  • 2 tablespoons sunflower oil
  • 1 cup (30 g) fresh coriander leaves, chopped
  • 2 green capsicums, seeded and thinly sliced lengthwise
  • 2 onions, thinly sliced lengthwise8 flour tortillas
  • ½ cup (125 g) sour cream
  • sprigs of fresh coriander to serve
  • Tomato salsa
  • 4 spring onions, thinly sliced
  • 125 g ripe tomatoes, diced
  • 1 medium–hot fresh green chilli, seeded and chopped, or to taste
  • 2 tablespoons tomato passata
  • 2 cloves garlic, chopped
  • ½ teaspoon ground cumin
  • lemon juice to taste
  • salt and pepper


  1. Mix well so that all the chicken strips are coated, then leave to marinate for at least 15 minutes, or while you prepare the rest of the dish.
  2. To make the salsa, combine the spring onions, tomatoes, chilli, tomato passata, garlic and cumin.
  3. Add the remaining chopped coriander.
  4. Season with ¼–½ teaspoon lemon juice and some salt and pepper to taste.
  5. Set aside.
  6. Preheat the oven to 180°C and preheat the grill to high.
  7. Heat a ridged cast–iron grill pan or heavy–based frying pan until it is very hot.
  8. Brush with the remaining 1 tablespoon of oil.
  9. Put in the capsicums and onions and cook for 6–8 minutes or until tender and lightly charred (do this in batches, if necessary).
  10. Remove from the pan and set aside.
  11. Wrap the tortillas, stacked up, in foil and put into the oven to warm for 10 minutes.
  12. Meanwhile, spread out the chicken in a shallow layer in the grill pan.
  13. Grill close to the heat, turning once or twice, for about 5 minutes or until thoroughly cooked.
  14. To serve, divide the chicken, onions and capsicums among the warm tortillas and roll up.
  15. Garnish with sprigs of coriander and serve with the fresh salsa and sour cream.
  16. Alternatively, present the ingredients separately, with the tortillas wrapped in a cloth to keep them warm, and let your guests make their own fajitas.

Serves 4
Preparation: 30 minutes
Cooking: 20 minutes


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