Chicken Fajitas with Guacamole

chicken fajitas with guacamole
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Chicken Fajitas with Guacamole

Servings 4

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 453

carbohydrate 26g

protein 40g

fat 22g


  • 3 medium garlic clove(s) minced
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) oregano, dried
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) sea salt (optional)
  • 1 pound(s) chicken breast(s), boneless, skinless sliced into strips
  • 1 tablespoon(s) coconut oil
  • 1/2 medium onion(s), red sliced
  • 2 medium bell pepper(s), red sliced
  • 1 medium lemon(s), juiced
  • 1 medium lime(s), juiced
  • 2 head(s) lettuce, butter root removed, washed and dried
  • 1 cup(s) guacamole
  • 1 jar(s) salsa (12 oz) (or substitute fresh chopped tomatoes, cilantro and garlic)


  1. In a medium bowl, combine garlic, cumin, oregano, chili powder, and sea salt (if desired). Toss chicken in mixture until fully coated and set aside.
  2. Heat a large saute pan over medium-high heat. When pan is hot, add coconut oil.
  3. Saute onion for 3 minutes. Add chicken and continue to cook until chicken is almost fully cooked (about 10-15 minutes), stirring often.
  4. Just before chicken is done, add red peppers, lemon and lime juice. Stir and cook for 3 more minutes.
  5. Serve over lettuce and top with guacamole and salsa.

Photo courtesy: Eril M.


  1. We eat a lot at my house so we doubled the recipe. I didn’t marinate anything. I saved half of the of the lemon and lime juice to add after cooking. Instead of store bought guacamole or salsa we skipped the salsa completely, and just mashed up 3 avacados. This was excellet. There was even a tiny bit left-over.

  2. I tried this for supper tonight, and we loved it! I let the chicken marinate in the spices for about an hour before I cooked it. We will be eating this meal often.

  3. Made this last night and absolutely loved it! The guacamole really made the whole meal, and will replace the guac recipe I’ve been using for the last 15 years. I doubled the chicken to ensure I’d have leftovers, but didn’t find it necessary to double the spices, veggies, etc. I also added the lemon and lime juice to the chicken and spices to make a marinade, and then dumped it all in when cooking (drained out the leftover liquid just before serving). I’ll definitely make this again!

  4. Update / Leftovers idea – my boyfriend nibbled out all of the chicken from the leftovers, so I tossed the leftover peppers and onions in with some scrambled eggs, wrapped that mixture up in the same butter leaves with the guacamole, it was fantastic!!

    1. a1mless – I added it. Sorry it wasn’t on there! Must have missed that one somehow. You can see it if you’re logged in, but it’s 453 calories, 26g carb, 22g fat, 40g protein per serving, 4 servings.

  5. OMG!!! LOVED THIS!!! Like I keep saying, I’m a horrible cook… but not only was this so easy to follow but it came out wonderfully! Even the homemade guac recipe (which I’ve never made before) was better than the guac I can get from my favorite Mexican Restaurant

  6. WOW. Quite new to this paleo diet but all the food I have tried have been from this web page. All the meals so far have been lovely but this is the best so far. Also the quickest I have made so far. My husband loved it and my fussy 20 year old loved it to. Will definitely be making this again. Also I have never been a fan of guacamole but thought I would give it a go. And loved that too. Both were beautiful together. Big hit.

  7. One of the saddest days of my life was when I discovered I was allergic to avocados. I know that it’s usually put into a paleo recipe for the healthy fat; is there anything I should try to replace it with? Or just leave it off like I would normally do?

    1. Hi Kendra,

      I’m sorry you’re allergic to avocado. As someone who has multiple food allergies, I know how frustrating it can be! The good thing about eating Paleo is that you’ve got plenty of ways to make up for the loss of nutrients you can’t get through avocado. Avocado is rich in fat, but also pantothenic acid, fiber, vitamin K, copper, folate, B6, and vitamin E. The Paleo diet is rich in good fats, from coconut oil to salmon to nuts to grassfed meats and eggs. It’s also rich in the other nutrients which you can get from eating vegetables and fruits. I wouldn’t worry about substituting for avocado, so much as continuing to eat a Paleo food plan that offers a lot of variety. If a recipe specifically calls for avocado, and you can’t just leave it out, you can often substitute cooked squash instead although that won’t work for smoothie recipes.

      Best wishes for your Paleo journey!

      Aimee McNew, MNT

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