Chicken Fajita Tacos

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Chicken is marinated with fajita seasoning and lime, then sautéed with onion and bell peppers for the perfect taco filling! Load them up with assorted toppings to make them your own.

Prep Time10

Cook Time8

Servings: servings

Calories: 461kcal

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.

Notes

Makes 12 large tacos

Substitutions:

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.

How to Store: Keep leftovers in an airtight container in the fridge for 3-4 days. I recommend storing the chicken and veggies together and the topping ingredients in separate containers.

How to Freeze: This Fajita Tacos recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.

How to Reheat: The chicken and veggies can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

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