Chicken Fajitas with Guacamole
Transform your dinner table with these vibrant and flavor-packed Chicken Fajitas with Guacamole! Featuring tender strips of seasoned chicken, a medley of tri-colored bell peppers, and perfectly sautéed red onions, this recipe is a feast for both the eyes and the palate. A zesty blend of cumin, smoked paprika, and garlic powder brings bold Tex-Mex flair, while a squeeze of fresh lime juice ties everything together. Paired with creamy homemade guacamole made from ripe avocados, fresh cilantro, and juicy Roma tomatoes, these fajitas deliver a winning combination of freshness and spice. Easy to prepare in just 40 minutes and customizable with your favorite toppings, this crowd-pleasing dish is perfect for family dinners or a festive fajita night. Serve in warm tortillas for a delicious handheld meal everyone will love! Keywords: chicken fajitas, homemade guacamole, Tex-Mex dinner, quick dinner recipe, easy fajitas.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 piece Red bell pepper
- 1 piece Green bell pepper
- 1 piece Yellow bell pepper
- 1 piece Red onion
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Fresh lime juice
- 8 pieces Tortillas (flour or corn)
- 2 pieces Avocados
- 2 tablespoons Fresh cilantro
- 1 piece Roma tomato
- 1 tablespoon Lime juice (for guacamole)
- 0.25 teaspoons Salt (for guacamole)
Instructions
Slice the chicken breasts into thin strips and set aside.
Cut the red, green, and yellow bell peppers into thin strips. Thinly slice the red onion.
In a small bowl, mix together the cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and sprinkle half of the spice mixture over them. Cook the chicken for 6-8 minutes, or until fully cooked and lightly browned. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell peppers and onions, along with the remaining spice mixture. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Return the cooked chicken to the skillet with the vegetables. Add 1 tablespoon of fresh lime juice and toss everything together until well combined. Remove the skillet from heat.
To make the guacamole, cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Mash the avocado with a fork until creamy but slightly chunky.
Dice the Roma tomato and finely chop the fresh cilantro. Add them to the mashed avocado along with 1 tablespoon of lime juice and 1/4 teaspoon of salt. Mix well and set aside.
Warm the tortillas in a dry skillet or microwave.
Assemble the fajitas by filling each tortilla with the chicken and vegetable mixture. Serve with a dollop of guacamole on top or on the side.
Optional: Garnish with additional cilantro or serve with sour cream and shredded cheese.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 6.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
