The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fajita Chick'n Loaded Fries with Tomato Salsa & Lime Yoghurt
x
Prep in 10
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Family-friendly
Serving size
Ingredients
- 1 handful of fresh coriander
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tbsp tomato purée
- 200g baby tomatoes
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 small sweet potato
- 2 onion
- 1 unwaxed lime
- 1 pepper
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 456
Protein: 20g
Carbs: 60g
Fat: 15g
Fajita Chick'n Loaded Fries with Tomato Salsa & Lime Yoghurt
x
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a medium baking dish, a medium bowl & a small bowl
Roast the fries
- Cut the potatoes into fries and place on the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 10-15 mins / air fryer 10 mins
- After 10-15 mins / air fryer 10-15 mins, toss the potato with half the Mexican spice mix, return to the oven and roast for a further 15-20 mins / air fryer 10-15 mins, until soft and golden
Coat the Chick'n
- Peel the onion and cut into 2cm wedges. Thinly slice the pepper
- Add both to the baking dish along with the chick'n pieces. Toss with the remaining Mexican spice mix, half the garlic paste, tomato puree and 2 tsp oil. Season with a pinch of salt and pepper. Roast in the oven for 15-18 mins, until golden
Make the toppings
- Roughly chop the tomatoes. Roughly chop the coriander. Halve the lime
- Add the tomatoes and half the coriander to the medium bowl. Squeeze in the juice from half the lime and 1 tsp oil. Season with salt and pepper
- Add the yoghurt to the other small bowl and stir in the remaining garlic paste, juice of the remaining lime and a pinch of salt and pepper
All together now
- Share the fries between plates, topped with the Mexican chick'n & veg. Top with the tomato salsa, drizzle over the lime yoghurt and scatter with the remaining coriander to finish
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.