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BBQ Grilled Chicken Fajitas with Homemade Salsa Fresca & Guacamole – It’s A Fiesta!

Impulsive Culinarian’s BBQ Chicken Fajitas Recipe with Homemade Salsa Fresca & Guacamole

Salsa Fresca Ingredients

  • 2 large Beefsteak Tomatoes, peeled, seeded & chopped
  • 1 Shallot, finely chopped
  • 1 Jalapeno, seeded, finely chopped
  • 1 small Garlic Clove, minced
  • 1/3 cup chopped Fresh Coriander
  • Juice of 1 Lime
  • 1/2 tsp Kosher Salt

Guacamole Ingredients

  • 3 large ripe Avocados
  • Juice of 1 Lime
  • 1 large Tomato, peeled, seeded, small dice
  • 1 Shallot, finely chopped
  • 1 Garlic Clove, finely chopped
  • 1/3 cup chopped Fresh Coriander
  • 1/2 tsp Kosher Salt
  • Freshly Ground Black Pepper to taste

Chicken Marinade Ingredients

  • 2 large Chicken Breasts (1 1/2 pounds), pounded flat
  • Zest & juice of 1 Lime
  • 1 tbsp Olive OIl
  • 2 Garlic Cloves, sliced
  • 1 tbsp chopped Fresh Oregano
  • 1 tbsp Onion Powder
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Fajita Ingredients

  • 1 Red Pepper
  • 1 Orange Pepper
  • 1 Yellow Pepper
  • 1 Green Pepper
  • 2 Spanish Onions
  • 3 ounces Dairy Free White Cheese, finely grated
  • 3 ounces Dairy Free Orange Cheese, finely grated
  • 12 gluten free Soft Shell Tortillas


  • Pound chicken breasts until they are evenly flattened (around 1/2″ thick)
  • Combine chicken and all marinade ingredients in a glass casserole dish, cover so container is air tight and refrigerate for 2 hours
  • Combine salsa fresca ingredients in a large mixing bowl, transfer to a serving bowl and set aside
  • Peel and smash the avocados in a shallow bowl
  • Add lime juice to the avocados right away, stirring to combine
  • Mix avocados and all remaining guacamole ingredients in a large mixing bowl, transfer to a serving bowl and set aside
  • Core peppers and cut into flat pieces for grilling
  • Cut onions into thick 1/2″ slices, drizzle on both sides with olive oil, then season with salt & pepper
  • Heat BBQ grill to medium-high
  • Grill peppers over direct flame for 2 minutes per side until just starting to char then set aside
  • Grill onions over indirect heat for 6 to 7 minutes per side
  • Cut the peppers into thick matchstick pieces and transfer to a covered warm skillet over low heat
  • Cut the onion slices in quarters and transfer to the warm skillet
  • Increase BBQ flame to highest setting
  • Grill chicken breasts over direct open flame for 2 1/2 minutes per side
  • Transfer chicken to a clean plate and let rest for 10 minutes
  • Grill soft tortillas over high heat for 1 minute per side
  • Slice chicken into thin strips
  • Assemble fajitas and toppings and enjoy!

It’s A BBQ Fajita Fiesta!

There are few summertime meals that are quite as satisfying as BBQ grilled fajitas with homemade guacamole & salsa fresca. With the added appeal of being both gluten free & dairy free, it can only serve to put a smile and many more people’s faces than the original. This is definitely a crowd pleaser, and of course any excuse to use the BBQ is a welcome celebration indeed!

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.