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Chicken Fajitas

Recipe courtesy of Lilydale Free Range

Serves 4 | Prep 15 Mins | Cooking 25 Mins


  • 2 tsp ground coriander

  • 2 tsp smoked paprika

  • 2 tsp dried oregano

  • 1/4 cup (60ml) Australian extra virgin olive oil

  • 500g Lilydale Free Range Chicken Stir Fry

  • 2 red onions, sliced into wedges

  • 1 red capsicum, sliced into 1cm strips

  • 1 yellow capsicum, sliced into 1cm strips

  • 1 tbs red wine vinegar

  • 8 gluten-free corn tortillas, warmed

To Serve

  • 1/2 cup sour cream

  • 2 ripe avocado, sliced

  • 1 lime, cut in wedges

  • Your favourite hot sauce


  1. Combine spices, oregano and 2 tbs olive oil in a shallow dish. Season well. Add chicken, coat well and marinate for 20 minutes.

  2. Combine red onion and capsicum in a bowl, add remaining 1 tbs olive oil, season and toss to coat. Heat a barbecue or chargrill pan to high heat. Cook chicken until charred and cooked through. Rest on a plate, loosely covered with foil.

  3. Add capsicum mixture to chargrill pan and cook for 3 minutes, or until charred and tender. Deglaze with vinegar.

  4. Divide sour cream among warm tortillas, top with chicken and capsicum mixture finish with avocado and hot sauce. Serve with lime wedges.


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