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Antony Worrall Thompson's fajitas are a sure-fire family favourite and great for casual nights in front of the telly.


  • For the Chicken

  • 4 skinless and boneless chicken breasts

  • 1 tablespoon paprika

  • ½ tablespoon chilli power

  • 1 teaspoon golden caster sugar

  • finely grated zest and juice of 1 lime

  • 2 tablespoons chilli oil

  • 16 bamboos skewers, soaked

  • For the guacamole

  • 4 large ripe tomatoes, deseeded and finely diced

  • 1 red chilli, deseeded and finely diced

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • juice of 1 lime

  • 1 small red onion, finely chopped

  • 2 medium-ripe avocados, halved, stoned, peeled and finely diced

  • 2 tablespoons extra virgin olive oil

  • 8 tbsps roughly chopped coriander

  • Serve with

  • 8 medium wheat flour tortillas

  • Shredded iceberg lettuce

  • 142ml carton soured cream


  • 1.

    Cut the chicken, breast lengthways, and place in the bowl with the paprika, chilli powder, sugar, lime zest and juice and the chilli oil. Cover and leave to marinate for a couple of hours. Thread 2 pieces of chicken onto each soaked skewer. Place under the grill for 2-3 minutes on each side.

  • 2.

    For the guacomole, combine all the ingredients, mix well and season to taste. Assemble and serve the skewers with the tomato and avocado salsa, warmed tortillas, lettuce and soured cream.

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Posted by Merryn13Report
Delicious! I also offered a green salad to ensure everyone had enough to eat. The sugar enhances the lime juice and helped the chicken get a golden glow. We will have this again.