Chicken Fajitas

Spike your salsa with a few drops of Tabasco<span class="trademark">&reg;</span> sauce for an instant chilli hit.
  • 2 skinless, boneless chicken breast fillets, diced
  • 115g passata
  • 2 tbsp Tabasco® Chipotle Sauce
  • 1 large onion, sliced
  • 4 soft tortillas
  • 1 tub guacamole
  • Large handful of cheese
  • 1 small tub sour cream
  • 1 small jar of salsa (add a few drops of Tabasco® sauce to give it a smoky twist)
  • For the guacamole
  • 2 to 3 onions, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Tabasco® brand Green Jalapeño Pepper Sauce
  • 2 medium-size ripe avocados, peeled
  • 1/2 teaspoon salt
  • Pepper to taste

Heat oil in a frying pan to a high heat and add the sliced onion. Cook until soft.

Lower the heat and add the diced chicken breast. Cook for about 5 minutes, until chicken is cooked through.

Add the tomato passata and the Tabasco® Chipotle sauce. Heat through to allow the tomato mixture to coat all the chicken.

To make the guacamole, combine onions, lime juice and Tabasco® Green Sauce in a medium bowl and mash gently with a fork to release the flavour of the onions. Add avocado and continue to mash until chunky; add salt and pepper to taste. Cover and refrigerate 1 hour to blend flavours.

For each serving, add the chicken mixture to the tortillas, and add your preferred amounts of salsa, guacamole, sour cream and cheese. We recommend about a heaped tablespoon of each.

Recipe courtesy of Tabasco®

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