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Coriander-Lime Chicken Fajitas with Grilled Onions

This vibrant coriander-lime chicken fajitas recipe is a nutritious take on a classic Mexican-style favourite. By marinating lean chicken breasts in a zesty blend of citrus, fresh herbs, and earthy cumin, the meat remains succulent while absorbing a deep, savoury flavour. The addition of charred poblano chillies and sweet yellow peppers provides an excellent crunch and a boost of vitamins, making this a colourful and balanced meal that is perfect for summer dining or a quick midweek feast.

As a high-protein option, these fajitas are ideal for those looking for a satisfying yet healthy dinner that doesn’t compromise on taste. The smoky charred red onions and peppers pair beautifully with the bright acidity of the lime juice. For a complete family-style spread, serve these directly from the grill with bowls of cooling soured cream, salsa, and plenty of creamy guacamole.

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Ingredients for Coriander-Lime Chicken Fajitas with Grilled Onions

  • 1 1/4 cups coarsely chopped fresh coriander

  • 3/4 cup olive oil

  • 5 tablespoons fresh lime juice

  • 2 1/2 teaspoons ground cumin

  • 1 1/4 teaspoons ancho chilli powder

  • 6 skinless boneless chicken breast halves

  • 3 large poblano chillies, seeded, cut into 3/4-inch-wide strips

  • 3 large yellow peppers, cut into 3/4-inch-wide strips

  • 2 red onions, sliced into 1/2-inch rounds

  • 12 8-inch flour tortillas

How to make Coriander-Lime Chicken Fajitas with Grilled Onions

Optional toppings: purchased salsas, guacamole, soured cream, chopped fresh coriander, sliced spring onions, and chopped serrano chillies Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.

Place chicken in 13x9x2-inch glass baking dish. Pour 80ml marinade over; turn to coat. Arrange poblanos, peppers, and onions on large rimmed baking sheet. Pour 120ml marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and peppers. Grill tortillas until charred, about 1 minute per side.

Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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  • 17 Jan 2026 | Ursprünglich veröffentlicht

    Verfasst von:

    UK recipe editors

    Peer-Review durch

    UK recipe editors
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