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Extra Saucy Chicken Fajitas

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Adjust Servings:
2 Chicken Breast chopped into 2cm cubes
Spice Mix
1 tsp Paprika
1 tsp Cumin Seeds
1 tsp Corn Flour
1 tsp Oregano
0.5 tsp Ground Coriander
0.5 tsp Garlic Powder
0.25 tsp Cayenne Pepper
0.25 tsp Cinnamon
0.5 tsp Salt
0.5 tsp Black Pepper
Other Sauce Ingredients
1 tbsp Vegetable oil
0.5 sliced Red Onion
200ml Chicken Stock
0.5 Tins of Chopped Tomatoes
To Serve
2 per person Corn Tortilla
Homemade Guacamole
Grated Cheese
Hot Sauce
Fresh Coriander

Extra Saucy Chicken Fajitas

A Mexican-inspired Chicken Fajita Recipe with Fresh Guacamole and Tortillas


    A recipe for Mexican-inspired saucy chicken fajitas, cooked on the campfire served with fresh guacamole and warmed tortillas.

    • 40 minutes
    • Serves 2
    • Medium


    • Spice Mix

    • Other Sauce Ingredients

    • To Serve



    Chicken fajitas must be a staple meal for many families now. Too often, I think we in Scouts rely on packets of spice mixes or even, pre-marinated meats for these tasty dinners. I know that packs of spices aren’t expensive or difficult to come by. The chances are, if you do any sort of cooking at all at home, you’ll have most of these ingredients in your cupboard.

    Chicken in the Mexican Spice mix

    For these Chicken Fajitas, I’ve gone with a slightly different take on my usual Mexican spice mix. The addition of cornflour, stock and tinned tomatoes creates that sticky sauce. You’ll find similar campfire recipes we have done, HERE. At first when you add all that liquid to the pan, you’ll think you’ve ruined dinner but be patient! The tomatoes reduce down in no time and the chicken becomes so tender with the extra cooking in the sauce. You should be able to squeeze the chicken with the back of your spoon and it’ll fall part, almost taking on a “pulled chicken” quality. It’s perfect for fajitas!

    You’ll worry it’s too saucy but it’ll thicken up in no time!

    We decided to serve the extra saucy chicken with a fresh guacamole, hot sauce and grated cheddar, all on top of heated corn tortillas. One of the things I love about mixing my own spices is the fact that you can increase or decrease the flavour profile to suit who you are cooking for. This recipe is fairly mild, if you want it spicier you can either up the chilli powder or add jalapenos, or smother in hot sauce at the end.

    We love heating our breads on a Dutch oven lid!

    This recipe is easy to multiply up. If you’re cooking chicken fajitas for four or eight, just double or quadruple the quantities. You can up the vegetable count too. A sliced red pepper, sweetcorn, beans or even mushrooms would be great in this recipe.

    Extra Saucy Chicken Fajita!

    Next time you cook a chicken fajita on camp, you should try making it an EXTRA SAUCY chicken fajita!

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    Mix all of the spices in a bowl and mix in the chicken.


    Add the oil to a pan and get hot on the fire.


    Add the chicken to the pan and let sizzle. Resist the urge to stir too frequently. Cook until it's charred on all sides.


    Add the chopped onion to the pan and let cook for 5-6 minutes until translucent.


    Add the stock and chopped tomatoes and stir together. Leave it simmer away for 15 minutes or until it's thick and sticky. Taste and season more if needed. Use this time to prepare your guacamole.


    Warm your breads either on the fire, on a dry pan or upturned Dutch oven lid. Top them with your extra saucy chicken, grated cheese, guacamole and hot sauce. Tuck in!

    Mark T

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