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Prep Time 1 hr 5 mins
Total Time 5 hrs 5 mins
Course Main Course
Cuisine European
Servings (Default: 4)


For the marinade:

For the cream: (guacamole)

Fajitas with Guacamole
Fajitas with Guacamole
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  1. Prepare the ingredients. First prepare the fajita marinade. To do this, finely grate the garlic cloves, core the chilli and weigh finely. Mix with the coriander and cumin. Mix the wine, tequila, oil, lime juice and brown sugar in the moulinette while adding the seasoning mixture. Cut the chicken into strips, mix with the marinade and leave to marinate in the refrigerator for 4-8 hours.
  2. Prepare the guacamole. Finely grate the garlic. Peel and roughly chop the avocados, place in a bowl, pour the lime juice over them, add the garlic and puree everything finely. Then stir in the cream and season with coriander and chili sauce. Finely chop the onions, dice the tomatoes and mix in, refrigerate briefly and let soak in.
  3. Drain the fajitas (collect the marinade). Fry them in a hot pan until crispy, then deglaze with the marinade and beer and let both soak in while stirring. Mix the tomato puree with the sugar, heat and season with the chili paste. Heat the tortillas in the oven at 180 degrees. Wash and chop the iceberg lettuce, dice the tomatoes.
  4. Put 2-3 tablespoons of tomato puree, fajita meat, cheese, lettuce and tomatoes on top of the tortillas. Then roll up the tortillas tightly, put 2 each on a plate and serve with a good whiff of guacamole.
  5. If necessary, add a salsa as a second sauce, a couple of jalapeno chili rings as a garnish and accelerator, and beer, margarita or red wine as possible drinks.