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    Dhruv Baker's chicken fajitas with pineapple salsa and guacamole

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    Dhruv Baker's chicken fajitas with pineapple salsa and guacamole

    We all have dishes that we fall back on when we need something comforting, familiar and delicious. Fajitas are one of mine. My guacamole is a far cry from the pale and creamy purée you may be accustomed to. I was taught the recipe when I was 18 and living in Mexico – and I haven’t used another since.

    Dhruv Baker is the author of Spice (Weidenfeld& Nicolson) and chef-owner of The Jolly Gardeners.

    • Preparation time: 35 minutes, plus marinating and cooling
    • Cooking time: 55 minutes
    • Total time: 1 hour, 30 minutes, plus marinating and cooling

    Serves: 4


    2 large skinless chicken breasts,cut into 1cm strips

    1 tbsp vegetable oil

    2 tsp chipotle paste

    ½ tsp cumin seeds

    ¼ tsp fennel seeds

    large pinch sweet smoked paprika

    3 red peppers

    12 salad onions, trimmed

    ½ lime, zest and juice

    8 corn tortillas



    100g peeled pineapple, cut into 1cm chunks

    1 tbsp coriander leaves, roughly chopped

    1 tbsp mint leaves, roughly chopped

    1 jalapeno chilli, finely sliced

    ½ lime, zest and juice



    1 small red onion, finely chopped

    4 tomatoes, deseeded and finely diced

    1 green chilli, (deseeded, if liked) finely chopped

    2 avocados, cut into 2cm chunks

    1 tsp olive oil

    ½ lime, zest and juice

    3 tbsp coriander leaves, roughly chopped


    1. Toss the chicken with ½ tbsp oil, 1 tsp chipotle paste, the cumin and fennel seeds and the paprika; season and marinate in the fridge for at least 2 hours, preferably overnight.

    2. Preheat the oven to 220˚C, gas mark 7. Coat the peppers and salad onions in the remaining ½ tbsp oil. Put the peppers on a baking tray and roast for 25 minutes, until starting to blacken, then add the salad onions to the tray and cook for a further 10 minutes. Transfer the peppers to a bowl, cover with cling film and leave to cool; this continues the cooking process and makes it easier to remove the skin. Once cool, remove and discard the skin and seeds from the peppers and cut the flesh into strips. Halve the salad onions lengthways and then halve again.

    3. Heat a large griddle (or frying) pan over a medium-high heat. Cook the chicken (in batches, if needed), until piping hot and cooked through – about 15 minutes. Toss in the peppers, onions, lime zest and juice and remaining 1 tsp chipotle paste; season and keep warm.

    4. Meanwhile, mix all the pineapple salsa ingredients in a bowl and season. For the guacamole, mix all the ingredients together carefully, making sure the avocado doesn’t get too mushy.

    5. Griddle or heat the tortillas according to pack instructions. Serve everything in the middle of the table, with some soured cream, grated cheddar, shredded lettuce and extra lime wedges, if liked. 

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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