Chicken Fajita Tacos

These foolproof Chicken Fajita Tacos are simple to make in less than 30 minutes. Seasoned chicken is cooked until tender and juicy, then tossed with sautéed onions and peppers.

Why You'll Love This Recipe

These Chicken Fajita Tacos are not just for Taco Tuesday, enjoy them any day of the week! They're a quick and easy dinner, that's especially great for a busy weeknight meal. The whole family will love them because everyone gets to customize them with their own toppings.

I love making these in the summer and early fall, when I can find tons of fresh bell peppers at the local farmers market. Though peppers are available at the grocery store all year round, they're so much more flavorful and sweet during their peak growing season.

Ingredients

• Fajita Seasoning Marinade: Olive oil, juice of 1 lime, chili powder, cumin, paprika, garlic powder, oregano, salt and pepper.
• Chicken: Boneless, skinless chicken breast. You could substitute chicken thighs if you prefer.
• Onions and Peppers: Yellow or red onion and a few bell peppers. I like to use red, yellow and orange peppers to make this a colorful dish. Green bell peppers would work in this recipe too, however they're not quite as sweet as the other colors.
• Olive Oil: A drizzle of olive oil to sauté the onions and peppers. You can use whatever cooking oil you prefer. Another great option is avocado oil.
• Tortillas: Use your favorite corn or flour tortillas.
• Favorite Taco Toppings: I love to keep it simple with these tacos, and top them with avocado, sour cream, cheddar cheese, and fresh cilantro. You can use whatever toppings you like though.

Step-By-Step Instructions

1. Make the fajita seasoning. In a bowl, stir together the olive oil, lime juice, chili powder, cumin, paprika, garlic powder, oregano, salt and pepper.
2. Slice the chicken into thin strips. Place in the bowl with the fajita seasoning and toss until coated. Set aside.
3. Heat the olive oil in a large non-stick skillet over medium heat. Add the peppers and onions. Cooking, stirring occasionally, for about 5 minutes until starting to soften. Remove from pan and set aside.
4. Add the chicken to the skillet, and cook for about 5 minutes, flipping halfway, until cooked through. Add the cooked peppers and onions back into the pan and stir to combine. Remove from heat.
5. Serve over the tortillas with your favorite taco toppings, like avocado, sour cream, cheddar cheese and fresh cilantro.

Expert Tip: These are great leftover. This recipe is easy to meal prep lunches or dinners for the week. To store, refrigerate in an airtight container for up to 3 days.

Variations

This recipe is absolutely delicious as it is, however if you want to change it up, here are some recommendations.

• If you don't want to use store-bought flour or corn tortillas, try these homemade simple tortillas.
• Swap out the fajita seasoning marinade for store-bought seasoning or sauce. Taco seasoning would also work well, if that's what you have in your pantry.
• Use a different protein. You could swap out the chicken for steak or shrimp.
• Toss in more vegetables. When sautéing the onions and peppers, try adding more veggies, like mushrooms and zucchini.

Serving Suggestions

My favorite part about tacos is the toppings! Try putting out a few options so everyone can customize their chicken fajita tacos to their own liking.

• Cheese. I love shredded cheddar or cotija cheese.
• Sliced or mashed avocado. You could even try this Classic Guacamole.
• Jarred salsa, pico de gallo or salsa verde.
• Sour cream.
• Sliced jalapeño.
• Fresh cilantro.
• Shredded lettuce.

Frequently Asked Questions (FAQ's)

More Recipes

Looking for similar recipes? You've come to the right place! Try these other delicious dishes.

• Chorizo Tacos with Salsa Verde
• Shrimp Tacos with Avocado Crema
• Quinoa Chicken Fajita Bowls
• Ground Turkey Enchiladas with Black Beans
• Fiesta Corn Salad with Avocado

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