Chicken Fajitas Recipe – Fresh, Fast & Flavourful

There’s just something about Chicken Fajitas that makes dinner feel like a little fiesta at home. Juicy strips of chicken, colourful peppers, soft tortillas, and a zesty cream sauce – it’s the kind of meal that’s quick enough for a weeknight but tasty enough to impress guests.

This recipe is all about easy, flavour-packed Chicken Fajitas. With Avohaven Taco Seasoning (or any taco seasoning you’ve got on hand), you don’t need a cupboard full of spices. A dollop of salsa in the pan adds a punch of flavour, and everything comes together in about 30 minutes. Perfect for those busy nights when you want something fresh, vibrant, and downright delicious.

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Chicken Fajitas

Ingredients:

8 small corn or flour tortillas (warmed)

2 Tbsp olive oil or avocado oil (divided)

500g chicken breast, sliced into thin strips

2 Tbsp salsa (divided)

1 tsp crushed garlic (or 2 cloves, finely chopped)

1 medium onion, thinly sliced

2 medium capsicums (any colour), thinly sliced

1 ½ Tbsp Avohaven Taco Seasoning (or your favourite taco seasoning)

Fresh coriander (optional, for topping)

Lime wedges (optional, for serving)

Creamy Sauce

3 Tbsp natural unsweetened yoghurt or sour cream

Pinch of salt

1–2 Tbsp water, to loosen

Instructions:

Heat 1 Tbsp oil in a large frying pan over medium-high heat. Add the chicken strips, half the Avohaven Taco Seasoning, and 1 Tbsp salsa. Stir-fry for around 8–10 minutes, until the chicken is golden and cooked through. Remove from the pan and set aside.

Add the remaining oil to the pan. Toss in the garlic and onion, cooking for 2–3 minutes until fragrant. Add the sliced capsicums, the rest of the seasoning, and the remaining salsa. Cook for 7–10 minutes, stirring often, until the veggies are tender but still a little crisp.

Return the chicken to the pan and stir everything through until hot and well coated in all that lovely seasoning.

In a small bowl, whisk together the yoghurt (or sour cream), salt, and enough water to make it drizzleable.

Heat your tortillas in a dry frying pan or directly over a gas flame for a few seconds each side until soft and slightly charred.

Fill each tortilla with the chicken and veggie mix. Top with the creamy sauce, fresh coriander, and a squeeze of lime if you like.

Tips:

Don’t skip the salsa in the pan – it adds loads of flavour.

Scrape up those golden bits stuck to the pan after cooking the chicken – that’s where all the flavour hides.

Use flour tortillas as they are softer and more flexible.