Chicken Fajitas

By Hayden Quinn
Serves  4
Preparation   15 mins
Cooking   25 mins
Print recipe

For some reason fajitas really remind me of my little sister Madison. She never liked the classic (Aussie version) of a hard shell taco with mince, so this was the go-to!


  • 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


  • 1/2 cup sour cream
  • 2 ripe avocado, sliced
  • 1 lime, cut in wedges
  • Your fav 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.