Smokey barbecue chicken fajitas

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I recently saw an episode of Delia’s How to Cook from 2000. She was making enchiladas and went to great lengths to explain what flour tortillas were. It surprised and amused me that Mexican food and particularly flour tortillas could be such a novelty.

I love the freshness of Mexican food so I like to keep that in the dish. For this very reason, I refrain from mashing the guacamole until it is practically pureed and use fresh tomatoes instead of tinned tomatoes for the salsa. I also like that it gives a bit of extra bite and beefs up the fajitas.

For the seasoning I have used harissa paste. Harissa paste is made from a variety of roasted peppers but isn’t too spicy. You can find harissa paste in the supermarket and it adds a smokey flavour to the chicken and veg. If you can’t find harrisa paste, you can replace this with dried spices such as paprika, cumin and chilli powder.



Ingredients (serves 4):

4 chicken breasts, diced
2 red onions, 1 and 1/2 sliced into half moons and 1/2 finely chopped
2 peppers, sliced into strips
4 tablespoons harissa paste 
1 large clove garlic, crushed
2 tablespoons olive oil
20 cherry tomatoes, cut into quarters
1 red chilli pepper, finely chopped
2 limes

2 ripe avocados, peeled, de-stoned and diced
Small bunch coriander, roughly chopped
Salt and pepper
8 wholewheat tortillas 
200g cheese, grated
Low fat natural yogurt


For the fajitas:

  • Coat the chicken, peppers and sliced half-moon onions in the harissa paste
  • Heat the olive oil in a pan over a medium-high heat. Add the crushed garlic along with a pinch of salt and allow to fry for 1-2 minutes. Next add the chicken and vegetables. Fry for about 10 minutes until the chicken is cooked and the vegetables are soft.


For the salsa:

  • Mix the cherry tomatoes, finely chopped red onion, red chilli,  juice of 1 lime, 2 tablespoons of chopped coriander, a good pinch of salt and pepper in a bowl.

For the guacamole:

  • Place the diced avocado in a bowl. Using a fork, mash some of the pieces and mix well. As I have said, I prefer the guacamole with some chunks but you can mash all of the avocado if you prefer a smoother texture.
  • Take three heaped tablespoons of the salsa and add to the avocado. Before mixing, chop the cherry tomatoes from the salsa finely so that there are little specks of red running through the green guacamole. Add a good pinch of salt, some black pepper and 1 tablespoon of roughly chopped coriander and mix well.


To assemble:

  • Heat the tortillas under the grill, in a pan or in the microwave to warm them through for 1 – 2 minutes.
  • Spoon on the chicken and veg mixture in a line down the centre of the tortilla, making sure to leave space at one end for wrapping the tortilla.
  • Top the chicken with some cheese, guacamole and then some salsa, making sure to spoon on some of the lime juice and coriander from the salsa.
  • Then wrap the fajita by folding up the bottom end and then folding in each side. When you fold in the sides, don’t be afraid to be quite firm as this will make sure the filling is tight inside and make for much cleaner hands when eating.
  • Serve with a wedge of lime and some extra yogurt.

Alternatively, just place each of the items in a bowl in the middle of the table and let everyone help themselves. Less work for you!



The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!


  1. This is my kind of food! Going to give it a try this weekend . . . I’ll let you know how I get on!


  2. Pingback: Eggs with black beans, spinach and salsa | Isabelita's Larder

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