Kickin’ Fajitas

A simple mixture of spices can transform any meat and veggie mixture into flavour packed fajitas! This spice blend will surely be a must in your kitchen. Make a large batch of the spice mixture ahead of time for ease!

fajita 2

Well, it’s happened. Snow is on the ground, my Christmas tree is trimmed and I have no idea where the time went.  This is also the first year since before my Husband and I started dating that we will not be going-on a winter escape. Therefore, I need to bring the yummy food and heat of Central America to me this winter.

Enter my love for fajitas. They are fresh, healthy and best of all CHEAP. Fajitas do not need to be stuffed with meat to be fajitas. The best ones I encountered were on a little beach boardwalk in Costa Rica and their meat to veggie ratio was waaaay off, but it worked! Pack-in the peppers, have an avocado chopped-up and one breast per person and you are in business!

Fajitas are also flexible and can be adapted to individual tastes quite easily. My husband is not a huge cilantro fan so I usually sprinkle at the end on individual plates so he can avoid it. The spice mixture for these fajitas is a bit toned-down and can be kicked-up a notch with jalapenos/chili peppers (as per the shot) or more chili powder and another dash of cayenne pepper.

Please promise me you’ll serve it with Corona & lime on a cold winter’s day!


Kickin’ Fajitas


  • 3 teaspoons chilli powder
  • 1.5 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili flakes
  • 1 tablespoon cornstarch
  • 1 chicken breast, cut in thin strips
  • 1 tablespoon olive oil
  • 2 tablespoons limes juice
  • 3 bell peppers (mixture of red, green, yellow and/or orange), de-seeded and cut in thin strips
  • 1/2 red onion, cut in thin strips
  • 1/2 cup water
  • 1 package of small whole wheat tortilla wraps
  • cilantro, roughly chopped (to taste)


  • Mix all spices and cornstarch into a small bowl and set aside
  • Heat large frying pan with olive oil, cook chicken. Before chicken is cooked through-out, add lime juice. Add peppers and onion to soften.
  • Add water and spice mixture. Mix until well coated and cook over medium low heat until sauce has thickened.
  • Remove from heat, toss with freshly chopped cilantro and serve over warmed tortilla wraps

Serves 4


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