Vegan Chicken Fajitas by SWAP

This vegan fajita features premium meat alternatives that deliver bold flavors and satisfying vegan protein in every bite. Perfect for Taco Tuesday or any night you’re craving Mexican-inspired comfort food!

INGREDIENTS

Fajitas

• 4 SWAP filets
• 1 yellow onion
• Juice of 1 lime
• 1 teaspoon of cumin powder
• 1 pinch of chili powder 
• 1 red pepper 
• 1 green pepper
• 1 yellow pepper 
• 1 red onion
• 1 teaspoon of paprika powder
• 1/2 lemon
• Olive oil for cooking
• Salt and pepper
• 8 tortillas

Guacamole

• 1 avocado
• 1/2 garlic clove
• 1 tablespoon of lemon juice
• 1/4 teaspoon of cumin powder
• 1/4 teaspoon of coriander powder
• A pinch of salt

Pico de gallo

• 2 large tomatoes
• 1/2 yellow onion
• 1 bunch of coriander
• Juice of 1 lime
• Salt and pepper

DIRECTIONS

1. 1. Cut the SWAP vegan chicken filets into strips. Peel and chop the onion and garlic. 
   2. Mix the chopped onion and garlic, lime juice, cumin and chili powder, and a pinch of salt in a small bowl. Pour the marinade over the sliced SWAP filets and rub to coat them well. Place in fridge for 15 minutes to marinate.
   3. Cut tops from peppers and remove the seeds and ribs. Cut the bell pepper into strips. Peel and slice the red onion. 
   4. Heat a tablespoon of olive oil in a large skillet. Add the onions, sliced peppers and paprika, and sauté for 10 minutes over medium heat. Remove the vegetables from the heat and set aside.
   5. In the same skillet, drizzle a little more oil. Add the strips of marinated SWAP vegan filets and sauté for 3 to 4 minutes on medium-high heat.
   6. Add the cooked vegetables then drizzle with the juice of half a lemon. Reduce to low medium heat and simmer for 3 minutes. Season with salt and pepper.
   7. Prepare the guacamole. Mash the flesh of the avocado in a bowl. Press the garlic. Add the lemon juice, cumin powder, coriander powder and salt. Mix to combine. Store in fridge.
   8. To make the pico de gallo, rinse and finely dice the tomatoes. Peel and finely chop the onion and the coriander. Mix the diced tomatoes, onions and coriander in a bowl and season with lime juice, salt and pepper.
   9. Just before serving, heat the tortillas for about 20 seconds in a microwave.
   10. On the table, arrange bowls of guacamole and pico de gallo, pepper and SWAP filet filling, warm tortillas and some lime wedges. Garnish the tortillas with the preparations.

These vegan fajitas prove that meat alternatives can deliver all the sizzle and satisfaction of traditional fajitas—perfect for a fun dinner everyone will love! 🌮🔥🌱