Gurjyote Singh Sethi,
Gurjyote Singh Sethi,


  • 3 Tablespoons canola oil
  • 2 Tablespoons lemon juice
  • Salt to taste
  • 1-1/2 Teaspoons dried oregano
  • 1-1/2 Teaspoons ground cumin
  • 1 Teaspoon fresh garlic
  • 1/2 Teaspoon chili powder
  • 1/2 Teaspoon paprika
  • Crushed red pepper flakes (spice as per choice)
  • 1 Pound boneless skinless chicken breast, cut into thin strips
  • 1/2 Medium sweet red pepper, julienned
  • 1/2 Medium green pepper, julienned
  • 4 Green onions, thinly sliced
  • 6 Flour tortillas (8 inches), warmed
  • Fresh Cilantro (Garnish)
  • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream (accompaniment)

Chicken FajitasDirections:

  1. In a bowl combine 1 tablespoons oil, lemon juice and seasonings; add the chicken, mix well and refrigerate for 1 hour.
  2. In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling down the center of warm tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Gurjyote Singh Sethi, has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: