Mexican-Style Chicken Liver Fajitas

Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes

If you're looking for a fresh way to enjoy organic chicken liver, these Mexican-inspired fajitas are a fantastic place to start. The rich, tender livers are coated in smoky spices before being quickly pan-fried with colourful peppers and sweet onions, creating a vibrant filling that's perfect wrapped in warm tortillas.

Finished with fresh lime, coriander and creamy avocado, this easy weeknight meal is packed with flavour and makes the most of one of the most nutritious cuts of chicken.

Ingredients

• 250g organic chicken livers, trimmed
• 1 tbsp olive oil
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 large red onion, sliced
• 2 garlic cloves, finely chopped

Fajita Spice Mix

• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp ground coriander
• ½ tsp mild chilli powder (or hot, to taste)
• ¼ tsp chipotle chilli flakes (optional)
• ½ tsp sea salt
• Freshly ground black pepper

To Serve

• 4–6 soft flour or corn tortillas
• 1 ripe avocado, sliced
• Fresh coriander leaves
• 1 lime, cut into wedges
• Sour cream or Greek yoghurt
• Fresh tomato salsa
• Pickled jalapeños (optional)

Method

1. Pat the chicken livers dry with kitchen paper and trim away any connective tissue if needed. Cut any particularly large livers in half.
2. In a bowl, mix together the smoked paprika, cumin, oregano, ground coriander, chilli powder, chipotle flakes (if using), salt and black pepper.
3. Toss the chicken livers in half of the spice mix until evenly coated.
4. Heat the olive oil in a large frying pan or cast-iron skillet over a medium-high heat.
5. Add the sliced onion and peppers, cooking for 6–8 minutes until softened with lightly charred edges. Stir in the garlic and remaining spice mix, cooking for another minute until fragrant.
6. Push the vegetables to one side of the pan. Add the chicken livers and cook for 2–3 minutes on each side until browned on the outside but still slightly pink in the centre. Avoid overcooking, as this keeps the livers tender and silky.
7. Toss everything together and squeeze over the juice of half a lime. Remove from the heat.
8. Warm the tortillas according to the packet instructions.
9. Fill each tortilla with the spiced chicken liver mixture before topping with sliced avocado, fresh coriander, salsa and a dollop of sour cream. Serve with the remaining lime wedges for squeezing over at the table.

Serving Suggestions

These fajitas are delicious served with:

• Mexican-style rice
• Charred sweetcorn
• Black beans
• Guacamole
• Fresh tomato and coriander salad
• Crispy tortilla chips

Top Tips

• Chicken livers are at their best when cooked until just pink in the middle, keeping them tender and full of flavour.
• A cast-iron pan helps achieve beautifully caramelised peppers and onions.
• For extra smokiness, add a spoonful of chipotle paste or a pinch of smoked chilli flakes.
• Swap flour tortillas for lettuce cups if you're looking for a lighter alternative.

Rich, smoky and bursting with fresh flavours, these Mexican-style chicken liver fajitas are a brilliant introduction to cooking with offal. They're quick enough for a weeknight dinner while showcasing just how versatile and delicious organic chicken liver can be.