Jazz up Taco Night with these easy Fajita Tacos! With seasoned chicken strips, onions, and peppers served up in flour tortillas and topped with all the fixings, these chicken fajita tacos are a family hit every time and can be on your table in under 20 minutes.
These chicken fajita tacos with fajita veggies are my new favorite tacos! If you’ve ever had the tacos with fajita veggies Chipotle serves, you’ll love this chicken fajita tacos recipe, and you don’t even have to leave your house!
With soft flour tortillas stuffed full of seasoned strips of chicken and veggies, then topped with all the fixings, these chicken fajita tacos are a family-friendly dinner idea (though we love them for lunch, too!)
Why I LOVE this recipe!
- Nutrient-dense meal – We’ve got lots of protein from the chicken, plus fiber and a variety of micro-nutrients from the veggies. I love that these chicken fajita tacos are a fresh and healthy choice for my family.
- Fast and easy – Fajita tacos are super easy to make, and they take less then 20 minutes from start to finish!
- Easily customizable – Because tacos are assembled individually, you can add or subtract ingredients and toppings according to individual preferences. I love that they’re so easy to customize!
- Can get creative with leftovers – The leftover chicken and veggies can be used in burritos, quasadillas, and more! See the Leftovers section for ideas.
Recipe Notes
This Fajita Tacos recipe is as simple as promised! Just 18 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Fajita Tacos to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the chicken fajitas:
- Chicken – One and a half pounds of boneless, skinless chicken breast.
- Fajita seasoning – You can buy fajita seasoning at the store or make homemade fajita seasoning.
- Oil – Use your favorite neutral cooking oil, such as vegetable oil or avocado oil.
- Lime – For the chicken marinade and for squeezing over the cooked chicken and vegetables.
- Bell peppers – You’ll want two bell peppers, one green and one red.
- Onion – I like to use sweet yellow onion in these chicken fajita tacos. Cooked onion plus bell peppers are classic sautéed veggies for fajitas.
For the tacos:
- Tortillas – I like to use small taco-sized flour tortillas. Corn tortillas will also work if that’s what you prefer.
- Lettuce – Iceberg or romaine are both great choices for the crisp shredded lettuce topping.
- Mexican blend cheese – This pre-shredded blend is made of cheddar, Monterey Jack, queso quesadilla, and asadero cheese.
- Pico de gallo – You can find fresh pico de gallo in the deli or produce case at most grocery stores, or you can make your own pico de gallo.
- Guacamole – Guacamole is easy to make, or you can buy premade at the grocery store.
- Sour cream – For a tangy, creamy touch. I like to use full-fat sour cream, but if you prefer a lower fat option or plain Greek yogurt, those are delicious, too.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Chicken Fajita Tacos– Add 1/2 teaspoon of cayenne pepper to the marinade and top the chicken and fajita veggies recipe with spicy salsa, jalapenos and hot sauce.
- Shrimp Fajita Tacos– Toss shrimp with fajita seasoning (reserve the lime for serving). Saute instead of the chicken until opaque. Layer veggies onto the tacos, then add a few cooked shrimp to each. Squeeze lime juice over the top.
- Steak Fajita Tacos– Swap the chicken for strips of flank steak or skirt steak. Prepare the fajita veggie recipe as written then saute the steak until cooked through.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Fajita Tacos.
Heat the oil in the skillet and add the onions and peppers.
Cook, stirring occasionally, until tender. Remove and set aside.
Add the marinated chicken to the skillet. Cook until golden outside and juicy inside.
Transfer the cooked chicken breast to a cutting board and cut it into thin slices.
Warm the tortillas then assemble the fajita tacos by filling each tortilla with peppers, onions, and chicken.
Add with your choice of toppings such as lettuce, pico de gallo, cheese, sour cream, and guacamole. Fold and serve.
Recipe Tips
- Use an instant-read thermometer – A foolproof way of knowing your chicken is cooked? Use a meat thermometer. Place the probe into the thickest part of the chicken, and if it reads 165°F, it’s done.
- For the juiciest chicken, let it rest – Once you’ve removed the chicken from the heat, place it on a plate and let it rest for about 5 minutes before slicing. This helps the juices to reabsorb into the fibers for the juiciest, most succulent chicken.
- Stick with a short marination time – The acid in the lime cause the chicken to become rubbery, so just a short marination time is recommended.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-shredded lettuce – Find shredded iceberg lettuce or other salad blends in the produce section of most grocery stores. This helps save washing and chopping time.
- Prep ahead – Cook the chicken, peppers, and onion ahead of time, then place it in an airtight container and refrigerate for up to 3 days ahead of time. You can also prep the lettuce and any other homemade toppings ahead of time, too. Then, when you’re ready to eat, it’s just a matter of warming the chicken and veggies and assembling your fajita tacos.
Freezer Meal Instructions
Making this Fajita Tacos recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Place the chicken and marinade ingredients into an airtight container or freezer bag and place in the freezer.
- Thaw overnight in the fridge.
- Cook as directed.
How to Freeze Fajita Tacos After Cooking
- Place the cooked chicken, peppers, and onions in an airtight container or freezer bag. Transfer to the freezer.
- Thaw overnight in the fridge.
- Warm in a skillet on the stovetop, covered in the oven, or in the microwave and assemble your chicken fajita tacos as directed.
What to Serve with Fajita Tacos
Since this protein based dinner has the delicious flavors of Tex-Mex food, it will pair well with many of your favorite Mexican-inspired and Tex-Mex side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Easy Mexican Rice or Cilantro Lime Rice
- Refried Beans or Black Beans
- Mexican Street Corn Casserole
- Mexican Corn Salad
Fajita Tacos Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Chicken Fajitas– Chicken Fajita Taco filling can be used for – you guessed it – actual chicken fajitas! Warm the leftover chicken, peppers, and onions until sizzling and serve with warm corn tortillas and salsa.
- Chicken Fajita Salad– Top shredded lettuce with warm leftover chicken, peppers, and onions. Top with shredded Mexican blend cheese and black beans. Mix salsa and sour cream together and drizzle over the top. Serve in a crisp flour tortilla shell or with crushed tortilla chips.
- Fajita Quesadilla– Layer leftover fajita chicken and veggies in a flour tortilla. Top with cheese and another tortilla. Pan-fry on both sides for several minutes until the tortilla is crisp on both sides and the inside is warm and melty.
- Fajita Burrito– Layer rice, refried beans, and fajita chicken and veggies in a large flour tortilla. Top with cheese. Roll up burrito style, wrap in foil, and place in a warm oven until heated through. Serve with salsa and sour cream.
Recipe FAQ’s
What is the difference between a fajita and a taco?
Fajitas are made with grilled or sauteed meat and veggies, while tacos are made with seasoned meats prepared a variety of ways then topped with fresh vegetables.
Is there a difference between fajita seasoning and taco seasoning?
The two seasoning mixes are similar, but fajita seasoning has a lighter, brighter, almost citrusy taste. Taco seasoning tends to have more chili powder for a spicier flavor profile.
More EASY Taco Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dinner recipes here, or see a few of our readers favorite recipes below.
Chicken Fajita Tacos
Ingredients
For the Chicken Fajitas
- 1½ pounds chicken breast, (thin or cut in half horizontally to be thin)
- 2 tablespoons fajita seasoning
- 2 tbsp vegetable oil, divided
- 1 lime, juiced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 sweet yellow onion, sliced
For the Tacos
- 12 flour tortillas, taco sized
- 1 cup shredded lettuce
- ½ cup shredded Mexican blend cheese
- ½ cup pico de gallo
- ¼ cup guacamole
- ¼ cup sour cream
Instructions
To make the chicken fajitas
- Combine the chicken with the fajita seasoning, half of the lime juice and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.
- Cut the peppers and onions into thin strips.
- Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
- Then place the chicken in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute. Then reduce heat to low, cover, and cook for 3-5 additional minutes or until cooked through (165˚F internal temperature)Remove from skillet and slice into thin slices.
- Squeeze remaining lime over vegetables and cooked chicken.
To assemble the tacos
- Warm the tortillas in a skillet or microwave.
- In each tortilla add peppers, onions, and sliced chicken.
- Add your choice of toppings: shredded lettuce, pico de gallo, shredded cheese, sour cream, guacamole.
Recipe Notes
- Makes 12 large tacos
- Bell peppers: If you don’t have red and/or green bell peppers on hand, yellow or orange will work instead.
- Mexican blend cheese: Monterey Jack, cheddar, or pepper jack are all great substitutes.
- Flour tortillas: If you prefer to use corn tortillas, those will work too.
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