How much do you love Mexican food? We're big fans here and that's why we're bringing you 4 recipes using the new Old El Paso Fajita Kit: chicken fajitas, vegan fajitas, vegan nachos and guacamole.

A ‘free from’ Mexican Feast

Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


Chicken Fajitas

  • 1 tablespoon vegetable oil
  • 300 g chicken cut into strips
  • 1 red onion chopped
  • 2 sweet pointed peppers sliced
  • 1 Gluten-free Smoky BBQ Fajita Kit
  • Optional to serve: guacamole, soured cream, sliced vegetables and coriander

Easy Peasy Chunky Guacamole

  • 2 avocados - peeled stones removed and sliced
  • 1/2 red onion finely chopped.
  • 1 clove garlic minced.
  • 1/2 red chilli pepper seeds removed and thinly sliced
  • 5 cherry tomatoes chopped.
  • juice and zest of a lime
  • Chopped coriander, salt and freshly ground black pepper to taste
  • To serve: gluten-free tortilla chips, lime slices and crunchy vegetable slices.

Gluten-free Vegan Fajitas

  • 1 tablespoon vegetable oil
  • 3 peppers
  • 1 red onion cut into thin half moons
  • a dozen baby chestnut mushrooms stems trimmed, wiped clean and sliced
  • 1 Gluten-free Smoky BBQ Fajita Kit
  • To serve: guacamole, chopped vegetables and lime slices
  • Coriander to garnish

Gluten-free Vegan Nachos

  • 100 g gluten-free tortilla chips
  • 4 tablespoons salsa
  • 1/2 a finely sliced chilli
  • 1/2 a red onion finely chopped
  • 80 g vegan ‘cheese' grated


For the Chicken Fajitas

  1. In a medium pan over a high heat, warm the oil for 30 seconds. Add in the chicken strips and cook for about 5 minutes, stirring every minute or so.
  2. Throw in the onions, peppers and sprinkle over half of the seasoning mix for a mild dish, or the entire sachet for a kick.
  3. Cook for a further 5 minutes, stirring occasionally. Add in a tablespoon or two of water if it gets too dry. 

For the Guacamole

  1. Mash the avocado on a plate, using the back of a fork. Add all other ingredients on top and fold. 

  2. Serve with gluten-free tortilla chips, lime slices and crunchy vegetables.

For the Vegan Fajitas

  1. Heat a pan over a medium-high heat. Once it is hot, add the vegetable oil to the pan, then the onion and 30 seconds later, the peppers.
  2. Cook, stirring regularly, until softened and slightly browned, then add the mushrooms and half the seasoning mix. Stir and cook for another two minutes, stirring. Set aside and cover to keep warm.

For the Gluten-free Vegan Nachos

  1. Tip the tortilla chips onto a baking tray. Drizzle the salsa over the chips and sprinkle the chilli, 'cheese' and onion. 

  2. Place under the grill for a couple of minutes or until the ‘cheese’ is melted. Serve with guacamole.
  3. Warm all the tortillas together in the microwave (pierce the pack & give them 35 seconds) or the oven (10 minutes at 140ºC wrapped in foil).