Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Fajitas Recipe
These Chicken Fajitas have a terrific flavour hit from a actually nice Fajita marinade. Served alongside charred capsicum and onion, stuff them inside heat tortillas for a tasty Mexican Fajita fiesta for dinner tonight!
Every time I see rainbow colored capsicum on sale on the shops, I instantly consider Fajitas.
I do know, I do know, full factors for (un)originality.
Although to be truthful, once I see simply purplecapsicum on sale, my first thought is the not so well-known Spanish Romesco Sauce. The magic chargrilled capsicum-almond sauce that I exploit as a dip / sauce / marinade that I’m abnormally hooked on.
So don’t crucify me for selecting the apparent when multi colored capsicums are on sale!?
The key ingredient on this marinade is orange juice. No, it doesn’t style of oranges as soon as cooked. When blended with different savoury substances (lime, garlic, cumin, olive oil) then cooked, you find yourself with an extremely flavourful chicken that’s savoury, aromatic and balanced with a touch of candy.
Fruit juice is utilized in a variety of marinades, from Cuban Mojo marinades to Mexican Pork Carnitas, to Korean Marinades to Hawaiian. It injects with delicate flavour and in addition the sugar brines like salt so proteins retain juiciness when cooked. Do you know that? There’s your cooking trivia for the day!
PS Don’t fear when you don’t have contemporary or bottled OJ available. See recipe notes for alternate options.
One of many causes I take pleasure in Fajitas a lot is that you simply get a very good serve of veggies with out even realising. To serve 4 folks, I like to make use of 3 giant capsicums (that’s bell peppers to a few of you) and a big onion.
This manner, I can stuff the nice and cozy tortillas with tons of veggies, then high with a smart serving of chicken. A slice of avocado, a fast drizzle of bitter cream and also you’ll be clutching an overstuffed tortilla of Fajita goodness, able to be devoured.
Go forth and fulfil your Fajita cravings!!! – Johnsat x
Ingredients
- 1/4 cup / 65 ml lime juice
- 1/4 cup / 65 ml orange juice (Note 1 for subs)
- 2 tbsp olive oil
- 2 garlic cloves , minced
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp black pepper
- 700g / 1.2 lb skinless chicken thighs or 2 large chicken breasts , halved horizontally (Note 2)
- 2 tbsp olive oil
- 3 capsicums / bell peppers , deseeded and sliced (red, yellow or green)
- 1 large onion , halved and sliced thickly (brown, yellow, white or red)
- 8– 12 small tortillas
- 1 large avocado , halved and sliced
- Sour cream
- Fresh lime wedges
Instructions
- Place Marinade ingredients in a large bowl and mix. Add chicken, toss well to coat. Marinade for 1 hour to 24 hours (or freeze immediately then defrost overnight).
- Use 2 skillets to cook the chicken and vegetables at the same time, if you can.
- Heat 1 tbsp oil in a heavy based skillet over high heat until smoking. Add vegetables to cover the base of the pan in a single layer without too much overlapping (I cook in 3 batches). Spread out, leave for 45 seconds (to char it).
- Toss quickly then spread out. Sprinkle with salt and pepper. Leave 45 seconds, toss then spread out, then leave 45 seconds. Remove onto platter and repeat with remaining Vegetables.
- Heat 1 tbsp oil in a large skillet over medium high heat. Add chicken and cook for 3 to 4 minutes until caramelised. Turn and cook the other side for 3 – 4 minutes.
- Remove onto a plate, cover loosely with foil. Rest for 3 minutes then slice.
- Warm tortillas using chosen method.
- Pile peppers and onion onto tortilla. Top with chicken, drizzle with sour cream, squeeze over lime juice. Fold, devour and be happy.
Notes
1. Sub with pineapple, apple or mango juice. OR chicken broth + 1 tsp sugar. If you have none of these, leave it out, add 1/2 tsp each onion, garlic powder, coriander powder and paprika plus 1 tsp sugar – will compensate for loss of other flavour, though will taste a bit different.
2. If using chicken breast, use 2 large ones and cut them in half horizontally to form 2 thinner steaks (ie 4 steaks in total, 1 per person)
3. Other topping options: Avocado Sauce (skip the avo slices), Restaurant Style Salsa, Pico de Gallo, fresh coriander/cilantro leaves
4. Nutrition per serving, assuming 2 flour tortilla tacos per person, 1 tsp sour cream (if it’s thick, thin it so it’s like Mexican crema), ¼ avocado. This assumes only ½ the oil in the marinade is absorbed by the chicken.
Originally published in April 2017 using a rather generic Mexican seasoning / marinade which I no longer use – original recipe here. It’s unusual for me to republish a recipe so soon after the original publish date, but the marinade in this new recipe is so much better. It’s based on either a Rick Bayless or Bobby Flay recipe, I cannot recall.
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