Fajita Stuffed Avocados are creamy avocados stuffed with tender, zesty chicken fajitas, or steak fajitas, depending on if you want Chicken Fajita Stuffed Avocados or Steak Fajita Stuffed Avocados!
They are full of protein and a great way to experience Mexican-inspired fresh flavors. Topped with bright flavors of pico de gallo, cotija cheese, sautéed onions, and red and green bell peppers finish these stuffed avocados! What’s not to love?!
Sweet and savory marinated chicken or beef fajitas add wonderful flavor to these delicious stuffed avocados, making them perfect for dinners at home when you want a healthier fresh twist on Mexican Food.
Serve these yummy Fajita Stuffed Avocados with other favorites like homemade tortilla chips, and fresh peach salsa, sour cream, the best skillet queso, Instant Pot cilantro rice, beans, or homemade tortillas, and more for a full well-rounded meal.
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Why You’ll Love Fajita Stuffed Avocados
- Flavorful. The perfect blend of seasoning and marinade give these chicken stuffed avocados all the yumminess they need. Everyone will love these stuffed avocados! Sticky soy sauce, minced garlic, sweet pineapple juice, and citrus encompass these fajitas to give them the juiciest and best flavors possible! The chicken is cooked in the skillet with the fresh mushrooms, onion, and bell peppers for extra savoriness, and then combined with the avocado, it takes it over the top.
- Easy. This is a perfect recipe if you have leftover chicken or steak fajita meat to use up.
- Meal Prep. Another option is to meal prep and slice the vegetables ahead of times, and make the fajitas ahead of time. Then for a weeknight dinner, reheat the chicken or beef fajitas and stuff the avocados for dinner to be ready in just a few simple steps.
- Great for Lunch or Dinner. This recipe is light enough for lunch but hearty enough for dinner, too. Fajitas are always a good idea!
- Versatile. Switch up proteins or even turn these stuffed avocados into a vegetarian or vegan recipe. I love how easily you can customize this recipe to fit anyone’s needs!
Why This Recipe Works
- Gluten Free. This recipe is healthy and gluten free, and a great way to add extra avocado to your life.
- Slow Then Fast. Once the chicken has marinaded, the stuffed avocados are seriously ready in minutes which makes them perfect for those busy weeknights.
- Load Up The Veggies. You can use any kind of vegetables such as squash, carrots, peppers, onions, mushrooms, corn, peas, tomatoes, and more!
- Serving is Easy. For extra fresh flavors serve the stuffed avocados with lettuce leaves or extra veggies!
What You’ll Need To Make Chicken Fajita Stuffed Avocados
Ingredient Notes
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Ingredients for the Fajita Marinade
- Orange Juice. Sweet orange juice is soaked into the chicken to give it juicy and sweet flavors that are perfect!
- Pineapple Juice. Pineapple juice gives the marinade an extra sweetness and tastes amazing with the orange juice.
- Lime Juice. Tangy lime juice adds more depth to the marinade and gives it all the citrus it needs.
- Oil. Any kind of vegetable oil works.
- Soy Sauce. You can use either soy sauce or coconut aminos
- Worcestershire Sauce. Worcestershire sauce enhances the marinade and can be found in the aisles with the other seasonings and sauces.
- Garlic. Freshly minced garlic is the best! You can use ground garlic if needed.
- Fajita Seasoning. I like to use my homemade fajita seasoning because it is easy, so good, and filled with the best warm and aromatic flavors.
Ingredients For Oven Baked Chicken Fajitas
- Chicken Breasts. Boneless skinless chicken breasts are flavorful and deliciously tender. Feel free to use chicken thighs but keep in mind they may require extra cooking time.
- Oil. Any kind of vegetable oil will work.
- Onions. Yellow or white diced onions are aromatic and a great way to add extra flavor.
- Mushrooms. Sliced mushrooms are easy to cook and soak up the juicy marinade flavors well. Use any kind of small mushrooms.
- Bell Peppers. Red or green bell peppers give a bit of a crunch with these fajitas. Feel free to use yellow or orange bell peppers, too.
- Butter. A little bit of butter is mixed with the veggies to make them buttery and tasty.
- Water.
- Tomato Paste. Robust rich tomato paste gives a hint of extra richness to the vegetable mixture.
For Beef Fajitas Marinade and ingredients, see my Tex-Mex Beef Fajitas Recipe.
Fajita Stuffed Avocados
- Avocados. You will need four halved fresh avocados that have been peeled and seeded. Make sure to pick avocados that are ripe. A great avocado will be soft but firm to the touch with a deep green color.
- Skillet Chicken Fajitas. For this recipe, I use oven baked chicken fajitas because it is easy and dependable and you can make it year round! The chicken is perfectly marinated and so tender.
- Cotija Cheese/ Crumbled cotija cheese and a perfect topping for these stuffed avocados and gives them a bit of savory creaminess.
- Cilantro/ Freshly chopped cilantro is a great topping to provide bold and fresh flavors on top of the savory chicken.
- Pico de Gallo. My simple homemade pico de gallo recipe is super fresh and one of my favorite recipes for most Mexican-style dishes. It’s a must!
- Vegetables. A colorful mix of fresh or frozen vegetables such as mushrooms, onions, red and green bell peppers, squash, and zucchini. So yummy!
How To Make Chicken Fajita Stuffed Avocados
- First, prepare the marinade and transfer to a large sealable container or ziplock bag. Cover and refrigerate the marinade for at least thirty minutes and up to overnight for eight hours.
- Next, make the chicken fajitas. Preheat the oven to 375 degrees Fahrenheit and heat a cast-iron skillet over medium heat. Brown the chicken on both sides for four minutes in the skillet. Be sure to not 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.
- Finally, cook the vegetables in the same skillet you used to cook the chicken for extra flavor. Turn the stovetop to a medium to low heat. Add the butter, water, and tomato paste to the skillet and combine until evenly mixed.
- Next, add the diced onions, sliced mushrooms, and bell peppers to the hot skillet. Cook the veggies until they are slightly done and crisp.
- Reduce the heat to low to avoid overcooking the vegetables.
- Thinly slice the chicken with a sharp knife and return it back to the chicken with the cooked vegetables. Cook the mixture for another minute to mix all the juices together, top with your favorite fresh toppings, and serve!
- 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.
Recipe Tips
Save time on this recipe by slicing the vegetables beforehand and storing them in the refrigerator until ready to cook. If you are looking for a way to use up any extra avocados, stuffing them with chicken or other tasty ingredients of paprika, cumin, oregano, chili powder, and more is the best way to go!
- The nutrition calculation on this recipe does not include tortillas!
- Be sure to not skip marinating the chicken. You will want to marinate the chicken because it prevents the chicken from drying out and allows it to be juicy, tender, and moist.
- I like to use a cast-iron skillet for these fajitas because it allows the heat to be evenly distributed.
- For the best flavors, cook the vegetables in the same skillet as the chicken.
- Be sure to use my homemade fajita seasoning!
Variations
- Try different Salsas, such as Watermelon salsa, Peach Salsa, Pineapple Salsa, or Mango Habanero Salsa.
- Serve with different types of vegetables such as corn, tomatoes, kale, cauliflower, and broccoli.
- For vegetarian stuffed avocados, omit the chicken and replace with your choice of beans or extra vegetables.
- For vegan stuffed avocados, omit the chicken and cheese. Make sure to use vegan Worcestershire sauce.
- Make other types of fajita stuffed avocados with other proteins such as shrimp fajitas, or beef fajitas.
- Grill the chicken instead of cooking it in a skillet in the oven.
What To Serve With Fajita Stuffed Avocados
Serve these stuffed avocados with salads, refried beans, soups, and more!
- Mexican Cucumber Salad
- Mexican Cauliflower Rice
- Cilantro Rice
- Mexican Rice
- Instant Pot Refried Beans
- Mexican Street Corn Salad
FAQs
Can I Make Fajita Stuffed Avocados Ahead of Time?
Yes. Part of it anyway. This is a great recipe for meal prep because you can do the following ahead of time.
- Slice the onions, red and green bell peppers ahead of time.
- Marinade the chicken and/or beef fajitas ahead of time.
- Cook or grill the Chicken or Beef Fajitas either ahead of time, or just a weeknight dinner. They cook very quickly.
- Just before dinner, you can prep the avocados so everything is fresh, and then stuff the avocados, and add the cotija cheese, and/or pico de Gallo just before serving.
What toppings go on fajitas?
You can add so many different things to fajitas such as sour cream, fresh herbs, and guacamole, or add your favorite salsa like one of these fresh salsas.
How do you cut chicken breasts for fajitas?
The chicken will need to be cut into even ½-thick pieces to make sure they are cooked quickly. Cutting the chicken into thin slips will prevent the chicken from overcooking.
After the fajitas have been cooked, if you like, you can then cut them into bite-sized pieces before adding them to the avocados.
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Recipe
Fajita Stuffed Avocados Recipe
Fresh, ripe avocados are stuffed with zesty chicken or beef fajitas as well as fajita onions, and red and green bell peppers, for a low-carb Tex-Mex dinner. Perfect for Cinco De Mayo or any time you feel like a fiesta!
Servings 4
Calories 380kcal
Ingredients
- 4 avocados peeled, halved, and seeded
- 2 large chicken breasts (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 chopped cilantro
- 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.
Video
Notes
If you would like to use beef fajitas in the stuffed avocados, follow my Tex-Mex Beef Fajitas recipe instead of the chicken fajitas recipe, and then stuff inside the avocados.
Can I Make Fajita Stuffed Avocados Ahead of Time?
Yes. Part of it anyway. This is a great recipe for meal prep because you can do the following ahead of time.- Slice the onions, red and green bell peppers ahead of time.
- Marinade the chicken and/or beef fajitas ahead of time.
- Cook or grill the Chicken or Beef Fajitas either ahead of time, or just a weeknight dinner. They cook very quickly.
- Just before dinner, you can prep the avocados so everything is fresh, and then stuff the avocados, and add the cotija cheese, and/or pico de Gallo just before serving.
What To Serve With Fajita Stuffed Avocados
Serve these stuffed avocados with salads, refried beans, soups, and more!Nutrition
Calories: 380kcal | Carbohydrates: 22g | Protein: 8g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 235mg | Potassium: 1105mg | Fiber: 14g | Sugar: 5g | Vitamin A: 938IU | Vitamin C: 53mg | Calcium: 77mg | Iron: 1mg
Tara says
Oh wow! So many amazing flavors paired with these avocados! I especially love the cotija cheese crumbled over the top.
Michele says
Thanks Tara. These are a favorite in our house as well.
Emily says
I made this for our weekend brunch and it is my new favorite. It was easy to make and delicious! I will be making this again soon!
Michele says
I’m so glad you liked it for brunch. It is one of our favorites too. Although I have not had it for brunch yet. I will have to plan a Mexican brunch now. 🙂
Erin says
These fajita stuffed avocados are packed with so much flavor! I love to meal prep them for the week’s lunches.
Michele says
This recipe is great for meal prep.
Irena says
That marinade is so good! Made a big batch of chicken as part of meal prep weekend. Had some with avocado and saved the rest for a salad this week. Good low-carb friendly dish!
Michele says
I agree. The marinade truly adds so much flavor!
veenaazmanov says
I am drooling with all the Tangy juices and sauces used to make this amazing dish. Avocado is a favorite too. Presentation tempting.
Michele says
Thank you!
Allyssa says
Thank you so much for sharing this amazing fajita stuffed avocados recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Liz says
What a great idea! I love the idea of stuffed avocados! These sound delicious and great for summer!
Freya says
I used vegan beef strips and it was a fabulous lunch dish, satisfying yet healthy!