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Cajun Chicken Fajitas

with Homemade Guacamole & Salsa Fresca

Cooking time

45 minutes


2 / 4


700 /serving

There's nothing more satisfying than digging into a delicious meal with your fingers from time to time, and these fajitas present the perfect opportunity to do so. Enjoy that moment of freedom with the whole family thanks to this week's recipe. It features tender chicken strips topped with 2 homemade side-dishes: creamy guacamole and salsa fresca.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of cilantro
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 1 Lime
  • 1 Tomato
  • 1 Avocado
  • 7g Cajun spice blend (black pepper, cumin, mustard, onion, salt, garlic, paprika, Cayenne pepper, thyme, oregano)
  • 1 Packet of sour cream
  • 4 Tortillas
  • You will need:

    Olive Oil
    Salt & Pepper
    Large Pan
    Total Fat
    34 g
    Saturated Fat
    8 g
    512 mg
    Total Carbs
    61 g
    7 g
    30 g
    10 g
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    Mise en place
    Medium dice the tomato. Quarter the lime. Slice half the red onion into strips; Finely mince the remaining half. Combine in one bowl: Thinly slice the red bell pepper. Add the sliced red onion. Finely chop the cilantro. Slice the chicken into thin strips.
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    Make the salsa fresca and guacamole
    In a medium bowl, combine the tomato, half the cilantro, half the diced onion, and the juice from one lime wedge (double the lime juice for 4 servings). Season with S&P. Halve and pit the avocado. Scoop it out into a small bowl and mash with the remaining cilantro, juice from another lime wedge (double the lime juice for 4 servings), and as much of the remaining diced onion as you’d like. Season with S&P to taste.
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    Cook the veggies
    In a large pan, heat a drizzle of olive oil on medium-high. Add the sliced red onion and bell pepper to the pan. Cook, 5 to 6 minutes, or until softened and browned.Transfer to a plate.
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    Cook the chicken and finish the veggies
    In the same pan used to cook the vegetables, heat another drizzle of olive oil on medium-high. Season the chicken strips with S&P and cook, 3 to 4 minutes, or until browned on all sides. Return the sautéed veggies and Cajun spices to the pan of browned chicken strips. Cook for 1 minute, or until well combined and heated through. Transfer to a plate and wipe out the pan.
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    Warm the tortillas and plate your dish
    Heat the same (dry) pan used to cook the chicken and veggies, on medium-high until hot. Warm the tortillas for 30 seconds per side, or until pliable. For plating, divide the tortillas between your dishes. Top with the chicken-vegetable mixture, salsa fresca, guacamole and a spoonful of sour cream. Drizzle with lime juice to taste. Bon appétit!