Chicken and Chorizo Fajitas

Chicken and Chorizo Fajitas

Give your fajitas the upgrade they deserve.

Cooking Time (Includes Preparation Time): 30 minutes


Make sure you fry your peppers in the oil from the chorizos for extra chorizo goodness.

Feeds: 4 People


  • 250g Chorizo Ring

  • 3 Peppers

  • 2 Red Onions

  • 2 Avocados

  • 4 Spring Onions

  • 1 Lime

  • Old El Paso Seasoning Mix 

  • 8 x Skinless and Boneless Chicken Thighs

  • 8 Old El Paso Regular Tortillas 

  • 4 Tbsp of Old El Paso Sour Cream

  • Bunch of Coriander

  • Olive Oil

  • Salt

  • Pepper


  1. Guac first. Grab a bowl. Add 2 peeled avocados, 4 chopped spring onions and the juice of a lime. Chop your coriander and add it to the bowl, but save a handful for later. Then, add a splash of olive oil. Season with salt and pepper and mash everything together. Put this in the fridge until it’s time to load up.

  2. Tear your chorizo into small pieces and add them to a pan. Fry them until the fat renders out and they become slightly crispy. Then, remove the chorizo from the pan and set aside.

  3. Slice your peppers and add them to the same pan and fry them in the chorizo oil until soft, then slice you red onions and add them to the pan. Once the onions are nearly cooked, add half of the Old El Paso seasoning mix and stir it through the peppers and onions.

  4. In another pan, heat a glug of olive oil. Slice your chicken thighs, and add them to the pan and fry them until the chicken is white. Then, add in the cooked chorizo, along with the remaining seasoning mix and a sprinkling of salt and pepper. Then, mix this all together.

  5. Heat your tortilla in a frying pan, then place it on a plate, it’s loading up time!

  6. First, add a spoonful of guacamole across the centre of the tortilla, add your peppers and onions on top. Then, add your chicken and chorizo, with a dollop of sour cream. Sprinkle in some chopped coriander before rolling it up. Repeat for the rest of the MOB and get stuck in.