Chicken Fajitas with Avocado-Corn Salsa and Warm Corn Tortillas




  • 2 large tomatoes, peeled, seeded and finely diced
  • 1/2 cup corn kernels (fresh or frozen and defrosted)
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped parsley
  • 1 jalapeno chili, seeded and minced
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 medium ripe avocado, peeled and cut into 1/2-inch chunks


  • 2 tablespoons vegetable or olive oil
  • 1 pound chicken tenders, cut into 2-inch by 1/2-inch strips
  • 1 medium red onion, thinly sliced
  • 1 medium red bell pepper, seeded and cut into thin slices
  • 1 jalapeno chili, seeded and minced
  • 2 garlic cloves, minced
  • 1 medium tomato, peeled and diced
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 tablespoons finely chopped cilantro
  • Salt and freshly ground black pepper


  • 1 cup sour cream
  • Warm corn or flour tortillas
  • Cilantro leaves


  1. Prepare the salsa: Combine the tomatoes, corn, cilantro, parsley, jalapeno, lemon juice, salt and pepper in a medium mixing bowl. Cover and refrigerate for 1 hour. After 1 hour, drain the salsa and spoon it into a serving bowl. Right before serving, add the avocado and taste for seasoning.
  2. In a large skillet with high sides, or a wok, over medium-high heat add 1 tablespoon of oil, swirling to coat the sides. When the oil is hot add the chicken strips and toss every 15-20 seconds for 3-4 minutes or until the chicken is lightly brown and just cooked through. Remove to a side dish.
  3. Add the remaining oil and then add the onion and toss for a minute. Add the red pepper and jalapeno chili, and toss every 15-20 seconds for about 4-6 minutes or until the onion is nicely softened. Add the garlic and tomatoes, and cook another minute. Add the lime juice, cumin, cilantro and reserved chicken strips, and bring to a boil for a minute. Add salt and pepper to taste, and then transfer to a serving bowl.
  4. Serve immediately with a basket of warm corn or flour tortillas and small bowls of the sour cream and salsa on the side.

Advance Preparation

The salsa can be made up to 4 hours ahead, covered and refrigerated.


  • Make sure to use a high-sided skillet or wok to help cook the ingredients evenly.
  • This is a very flexible dish. You can serve it rolled in flour tortillas for a quick family dinner, or open-face on corn tortillas for a fun Southwestern-style party. For large groups, you can easily multiply this recipe and add a pot of black beans and some spicy cooked rice to round out the menu.
  • Small bowls of this colorful salsa makes a pretty presentation alongside the fajitas.
  • To drink? You can’t go wrong with ice-cold Mexican beer or fruit Margaritas.

Serves 4 to 6 people.

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