Fajita Stuffed Avocados Recipe
User Reviews
5
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Prep Time
8 hrs 15 mins
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Cook Time
10 mins
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Total Time
8 hrs 25 mins
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Servings
4
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Calories
380 kcal
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Course
Main Course
Fajita Stuffed Avocados Recipe
Description
The Fajita Stuffed Avocados Recipe starts by marinating boneless, skinless chicken breasts in a mixture of orange juice, pineapple juice, lime juice, oil, soy sauce or coconut aminos, Worcestershire sauce, minced garlic, and fajita seasoning. The chicken is then seared on the stove to brown and finished cooking in a preheated oven along with sliced onions, red, and green bell peppers.
This cooking method ensures the fajita filling is juicy and tender while the vegetables remain soft yet vibrant. The final assembly involves stuffing avocado halves with the cooked fajita mixture, garnishing with crumbled cotija cheese, chopped cilantro, and optionally pico de gallo. The creamy texture of avocado complements the savory, citrus-seasoned chicken and the mild sweetness of the peppers.
This recipe is flexible as it can be prepared ahead by marinating the meat and slicing vegetables, making it convenient for meal prep. It pairs well with sides like Mexican rice, refried beans, or fresh salads, creating a balanced and colorful meal.
For variations, you can substitute beef fajitas following a similar marinade and cooking method to stuff inside the avocados.
Ingredients
- 4 avocado peeled, halved, and seeded
- 2 large chicken breast boneless, skinless chicken breasts
- 1 recipe chicken fajita marinade from my Skillet Chicken Fajitas Recipe
- 1/2 onion sliced
- 1/2 red pepper sliced
- 1/2 green pepper sliced
- 1/4 cup cotija cheese crumbled
- 2 tablespoons cilantro chopped
- 1/4 cup Pico de Gallo optional
Instructions
Make the Marinade
- Combine orange juice, pineapple juice, lime juice, oil, soy sauce or coconut aminos, Worcestershire, minced garlic, and fajita seasoning in a bowl.
- Add the raw chicken breasts to the marinade and make sure the chicken is completely covered in marinade.
- Cover the bowl, or or transfer the chicken and marinade to a ziplock bag.
- Refrigerate the marinade for at least thirty minutes, or preferably, at least eight hours or overnight.
Cook the Oven Baked Chicken Fajitas
- Preheat the oven to 375 degrees Fahrenheit and heat a cast-iron skillet over medium heat.
- Add the chicken to the hot skillet and brown the chicken for 3-4 minutes on one side, and turn to brown for 3-4 minutes on the other side. (NOTE: the exact time will depend on the size and thickness of your chicken breast.) Keep an eye on the chicken breast so you don't overcook the chicken or it will be dry.
- Next, carefully transfer the skillet to the preheated oven and continue cooking for fifteen minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. You can use a meat thermometer to check to see if the chicken is done.
- Turn off the oven, then move the cooked chicken to a cutting board and allow it to rest for at least five minutes. Allowing the chicken to rest allows all of the juices to be reabsorbed back into the chicken.
- While the vegetables cook in the next step, thinly slice the chicken with a sharp knife, or if you prefer, cut the chicken into bite-sized pieces to make it easier to stuffed the avocados.
Cook The Vegetables
- Turn the stovetop to medium to low heat. Place the same skillet that you cooked the chicken in over the heat. When the skillet is hot, add the oil, and wait until the oil is hot and shimmering.
- Next, add the sliced onions, and red and green bell peppers, or any other vegetables you like, to the hot skillet. Cook the veggies until they are slightly done and crisp.
- Reduce the heat to low to avoid overcooking the vegetables. Add the thinly sliced chicken to the cooked vegetables. Cook the mixture for another minute to mix all the juices together.
Stuff The Avocados With Fajita Chicken
- Place the fajitas inside each avocado half. Top with cotija cheese, cilantro, onions, bell peppers, and pico de gallo.
- Serve on top of lettuce leaves and serve with more sauteed vegetables, and your favorite salsas.
Notes
- Use beef instead of chicken by following a Tex-Mex Beef Fajitas marinade and cooking method, then stuff the avocados.
- Prepare marinade, slice vegetables, and cook fajitas in advance for easier meal prep.
- Serve stuffed avocados with complementary sides like salads, refried beans, or Mexican rice.
- Assemble stuffed avocados just before serving to keep avocados fresh and prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 235mg | 10% |
| Potassium | 1105mg | 24% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 53mg | 59% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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