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Chicken Fajitas

- Number of people: 4 to 6

- Preparation time: 40 minutes

- Cooking time : 30 minutes

- Accessories needed: rosette, drip pan, barbecue, stone


For the chicken

700 g chicken fillets

2 large tablespoons Nomie Chicken Jerk Rub

A little olive oil for cooking


For the guacamole

3 ripe avocados

1 small tomato

2 limes

1 small red onion

6 sprigs of fresh coriander

a few pinches of Espelette pepper

1 to 2 tablespoons of olive oil

A little salt

For the pico de gallo sauce

8 to 10 tomatoes of the roma or olive type

1/2 red onion

juice of 1 lime

1 clove of garlic

1 tablespoon of olive oil

15 sprigs of coriander


For the tortillas

250 g corn flour

120 g wheat flour (as a supplement)

30 cl water

1 teaspoon fine salt

For serving

1 pot of double cream

- 2 to 3 limes

A few coriander leaves


Preparing and cooking the chicken

Cut the chicken fillets into pieces and coat them with the spice mixture. Place in the fridge for at least 3 hours. Heat the Augoust outdoor oven to 200°C with the drip pan and the barbecue. Place the chicken bites on top and season with salt. Roast and keep warm.

Preparation of the guacamole

Cut the avocados in half, remove the flesh and place in a large bowl. Add the juice from the freshly squeezed lemons and mash with a fork. Remove the seeds from the tomato and dice it finely, peel and finely chop the onion. Add them to the mixture with a few pinches of Espelette pepper and the olive oil. Chop the coriander and add it to the mixture. Season with salt. Mix one last time, cover and chill until ready to serve.

Preparation of the pico de gallo sauce

Remove the seeds from the tomatoes and cut them into small cubes. Peel the onion and garlic and chop them very finely. Mix the ingredients in a bowl and add the lime juice and olive oil. Chop the coriander, add it and salt to taste. Set aside in a cool place until ready to serve.

Preparing and baking the tortillas

Place the corn flour and salt in a bowl. Add the water a little at a time and mix the dough by hand until it has a smooth but soft texture like play dough. Add a little wheat flour to adjust the consistency and flour the work surface well. Divide the dough into 12 portions, roll out into small patties (with a tortilla press or rolling pin). Place the rosette and the stone in the Grill Oven, maintain a temperature of 220°C and cook the tortillas on one side and then the other for a few minutes until they are coloured with small brown spots. Cover with a cloth and keep warm.


Arrange the tortillas on the table, still slightly warm, with the chicken and the bowls of guacamole and pico de gallo sauce. Add some fresh cream, a few limes cut into quarters and a few sprigs of coriander. Let everyone make their own fajitas with all the ingredients.


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