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Hayden Quinn's chicken fajitas recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your fajitas with a fresh twist on the classic Aussie version.
Ingredients:
  • 5.00 gm smoked paprika
  • 2 tsp dried oregano
  • ¼ cup (60ml) Australian extra virgin olive oil
  • 500g Chicken Stir Fry
  • 2 red onions, sliced into wedges
  • 1 red capsicum, sliced into 1cm strips
  • 1 yellow capsicum, sliced into 1cm strips
  • 20.00 ml red wine vinegar
  • 8 gluten-free corn tortillas, warmed
  • 117.50 gm sour cream, to serve
  • 2 ripe avocado, sliced, to serve
  • 1 lime, cut in wedges, to serve
  • Your fave hot sauce, to serve
Instructions:
  • In a shallow dish, mix oregano, spices, and 2 tablespoons of olive oil. Season generously. Add chicken, ensuring it's fully coated, and let it marinate for 20 minutes.
  • In a bowl, mix together red onion and capsicum, then drizzle remaining 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Preheat a barbecue or chargrill pan over high heat. Grill chicken until charred and fully cooked. Let it rest on a plate, lightly covered with foil before serving.
  • Cook capsicum mixture on a chargrill pan for 3 minutes until it's charred and tender. Deglaze with vinegar.
  • Spoon sour cream onto warm tortillas, add chicken and capsicum mixture, top with avocado and hot sauce. Serve with lime wedges. Enjoy!

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