Get your spice on, with this mouthwatering Chicken Fajita dish from Australia's favourite Mexican retaurant - Taco Bill - in I LOVE FOOD AWARDS 2010. Muy delicioso!


  • 1kg chicken thigh

  • ½ fajita marinade

  • ¼ cup water

  • Each serve consists of

  • 250g chicken (say 1cm square x 8cm long)

  • 40g red capsicum (1cm wide x 8cm long)

  • 40g green capsicum (1cm wide x 8cm long)

  • 70g sliced onions (1cm wide)

  • Guocamole

  • 2 avocados

  • 1 tomato

  • 2tbsp chopped onion

  • 1tsp jalapeno chillies (very finely diced)

  • Mexican Style Rice

  • ½ cup shortening (solidified vegetable oil)

  • 1 cup finely chopped onion

  • 4 cups sungold rice

  • 4 cups water

  • 1 cup red enchilada sauce

  • 1tbsp salt

  • 1 cup finely chopped green capsicums

  • 1 clove of garlic

  • 1½ tbsp salsa cruda


  • To marinate:

  • 1.

    Place fajita marinade & water in blender & blend until smooth, ensuring there are no lumps.Pour the marinade over the chicken & mix through.

  • 2.

    Cover & refrigerate overnight. Stir mixture periodically.

  • Guacamole:

  • 1.

    Cut the avocados open, remove seeds and scoop flesh into a mixing bowl.

  • 2.

    Finely dice the tomato and onion and add to the avocado, along with the Jalapenos.

  • 3.

    Mince the garlic and add to the avocado mixture, together with the Salsa Cruda.

  • 4.

    Add salt to taste, say 1/4 teaspoon.

  • 5.

    Mash together with a small (potato) masher until well combined, but still a little ‘chunky’. Do not totally puree the avocados!! It is desirable to have small pieces of avocado to give the guacamole some texture. Always taste the guacamole before it is served as avocados vary considerably in flavour from season to season & from type to type.

  • Mexican Style Rice:

  • 1.

    Melt the shortening in a pot, add the onions & rice & stir constantly until all the rice is coated with oil & starts to become opaque. Do not burn.

  • 2.

    Add the water, enchilada sauce & salt & stir well.

  • 3.

    Cover and simmer at the lowest possible heat. Do not stir or disturb the rice until it is finished cooking.

  • 4.

    To check if rice is cooked: Insert long handled spoon to bottom of pot & pull away. Rice is cooked if all liquid at bottom has been absorbed. Turn off.

  • 5.

    Add capsicums to rice at time of serving.

  • 6.

  • 7.

    Place wok on very high flame. When very hot, brush lightly with oil.

  • 8.

    Sauté 40g red capsicums, 40g green capsicums and 70g sliced onions for 60 seconds then add 250g chicken strips and sauté over high heat until just done (tossing and stirring fajitas to prevent sticking). Do not overload wok and do not overcook!!

  • 9.

    Place fajitas on pre-heated sizzle platter and place on wooden base.

  • 10.

    Serve with fajita side salad, 60g guacamole on top of 50g shredded lettuce at one end of plate and 90g rice at other end of plate.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 346kj
  • Fat Total 19g
  • Saturated Fat 4g
  • Protein 11g
  • Carbohydrate 30g
  • Sugar 1g
  • Sodium 428mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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