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Hi Chicken Fajit Lover!! Fajitas are favorite meals as they are delicious, fun to put together and pretty healthy. After having countless fajita dinners with the store bought tortilla shells, and using their overly salted guacamole I decided to try making it all from scratch, since that’s how I prefer cooking in the first place. And guess what.
It was super easy to make a complete chicken fajita dinner entirely from scratch with fresh ingredients, in the comfort of my own home. The great thing about fajitas are that they are so versatile. Make them with whichever protein you like, add any veggies you like and enjoy the rolled-up goodness! For this recipe, I used chicken but you could substitute for steak or shrimp, or even omit the protein for our vegetarian fans out there!
So put on some fiesta music, pour yourself a tequila shot or open a Corona and impress your guests, or just yourself, with this complete fajita dinner made from scratch!
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- Chicken fajita dinner recipe
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Ingredients : Chicken Fajita Dinner Recipe
For the Guacamole:
- 1 Avocado
- 1 roma tomato
- 1 tbsp chopped red onion
- pinch of salt
- pinch of pepper
- pinch of garlic powder
- 1/2 tsp lime juice
For the Fajita shells: Makes 8
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 3/4 cup warm water
- 3 tbsp. olive oil
For the chicken:
- 1 chicken breast per person
- sprinkle of garlic powder, salt, pepper, chili pepper (or whatever else you would like to season with)
For the Guacamole:
- Cut avocado lengthwise, and cut into cubes
- Squeeze insides of avocado halves into a bowl.
- Dice 3/4 of the tomato and add it to the avocado.
- Add onions and spices and lime juice
- Using a fork, mash all of the contents together until it becomes a creamy, blended mixture.
- Put in fridge until ready to use.
For the Fajita shells:
- Put flour, salt, water and oil together in a mixing bowl
- Mix together with a wooden spoon until the mixture comes together
- Using your hands, knead the dough 12 -15 times until it becomes a smooth ball (if the dough appears too dry, wet hands when kneading to get desired consitincy)
- Leave the dough to sit for 10-15 minutes
- Divide dough into 8 even pieces
- On a floured surface, flatten a dough ball and roll out using a rolling pin
- Brush one side with olive oil and put in a frying pan on medium heat.
- Brush oil on top side of shell.
- When bubbles start to appear on the shell, flip it over and cook the other side for 30-45 seconds
- Place cooked shells stacked in a tea towel
- Repeat this process for each dough ball
For the chicken:
- Pre-heat oven to 375F degrees
- Season chicken and place on a baking sheet lined with aluminium foil and brush with olive oil
- Bake for 15 minutes
- Remove chicken and butterfly cut
- Bake chicken at 400F degrees for 15 minutes
- Remove from oven, slice and plate.
To make the meal:
- Make guacamole and put in the fridge until you are ready to use
- Prepare chicken and bake in pre-heated oven
- Make fajita shell dough and let rest
- Cut vegetables, place in cast iron pan and drizzle with olive oil. Cook on medium heat
- After 15 minutes, butterfly cut chicken and continue cooking
- Reduce vegetable heat to medium-low.
- When there is about 8 minutes left, start making fajita shells
- Slice chicken and plate with vegetables
- Serve with sour cream, guacamole, hot sauce, shredded cheese and whatever other toppings you would like.
- Build your fajita, roll it up and enjoy!
Additional Tips :
When choosing an avocado for the guacamole, select one which is somewhat soft when handling it. This will make your life easier when the time comes to mash it up. Also, I prefer using roma tomatoes over vine or hot house in my guacamole.
When making the fajita shells, keep a tea towel handy and as each one is done cooking, wrap them in the tea towel. This will keep them warm, and prevent them from hardening.
Good time management is an ally when cooking to ensure everything is served hot and is ready at the same time. Start frying your tortilla shells a few minutes before everything else is ready as they require your attention and will keep warm wrapped up while everything else is finishing and being plated.
While I did not make any for this meal, rice makes a great side dish with fajitas!
Rita C. Donnell (Jennifer) has spent the last 26 years studying and practicing nutrition science. She has used a larger part of this time in improving people’s livelihoods. She has done so by coming up with unquestionable ideas on how to tackle food problems in her community. Readmore