Learn how to make chicken fajita tacos. Recreate your favorite restaurant dish at home. They are ready in no time; they are healthy and delicious!
Mexican food is amazing, isnโt it? And tacos with pretty much anything are incredibly popular all around the world. These chicken fajita tacos are as delicious as they could possibly be.
Try our delicious Refried Bean Quesadillas, too. Or make this Easy Margherita Flatbread Pizza.
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Why make fajita tacos for dinner?
They suit every taste. If you like chicken, make chicken fajita tacos! If you're more of a steak person, no problemโcook and slice a steak and stuff it in your tortilla! Are you a vegetarian? Halloumi fajita tacos or simple vegetable ones are just as delicious as anything made with meat!
And on top of that? They are super easy and quick, budget-friendly, perfect for casual entertaining, and fun to eat. There is no need for cutlery. Roll it, bite on it, and just make sure that nothing ends up on your shirt. Well, it will probably...
Recipe ingredients
- Fajita taco seasoning: Your favorite brand or our mix or our suggested mixture.
- Chicken breast or boneless, skinless thighs.
- Fajita vegetables: Onions and bell peppers, preferably (but not mandatory) of three different colors. The colors are mostly for the eye, if you only have red bell peppers, youโll be just fine.
- Tortillas: Plain flour or whole wheat tortillas for serving (optional). Use the leftover tortillas to make Cucumber Wraps or Pinwheel Sandwiches.
- Optional toppings: Lime, lettuce, sour cream, salsa, cheese, jalapenos, and fresh herbs like cilantro or parsley.
See the recipe card for full information on ingredients and quantities.
How to make chicken fajita tacos?
Step #1: Slice the meat and mix it with the lime juice and the seasoning.
Step #2: Cook the chicken in a cast iron skillet or large frying pan for about 3 minutes, then remove it from the pan.
Step #3: Add another tablespoon of oil and cook the vegetables for about 5-6 minutes until they start to soften.
Step #4: Add the meat strips and stir for another 2 minutes until cooked through.
How to serve them?
Flour tortillas + chicken fajitas + lettuce + guacamole or avocado tomato salsa + sour cream + grated cheese + a squeeze of lime juice + cilantro or parsley. Roll and serve immediately.
To make the tortillas more pliable, heat them on the stove in a large, clean skillet for a few seconds on each side. You could also make fajita lettuce wraps and use salad leaves instead of tortillas.
Tips
Use the same recipe to make pork or beef fajitas with pork fillet or steak. Or make a vegetarian version and replace the meat with halloumi cheese or beans.
Make the dish with leftover and sliced grilled chicken or rotisserie chicken. Cook the veggies first, then add the meat and heat it through.
How to store?
Refrigerate leftover fajitas in an airtight container for 2-3 days or freeze the mixture for up to 2 months. Defrost in the fridge and heat thoroughly before serving.
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๐ Recipe
Easy Chicken Fajita Tacos
Equipment
- Cast iron skillet or large nonstick pan
Ingredients
Chicken fajitas
- 1 lb chicken breast boneless, skinless, Note 1
- ยฝ lime the juice
- ยพ teaspoon ground cumin Note 2
- ยพ teaspoon ground coriander
- ยฝ tsp dried oregano
- ยผ teaspoon pure red chili powder or cayenne pepper, to taste
- ยฝ teaspoon sweet paprika powder
- ยฝ teaspoon smoked paprika powder Note 3
- ยฝ teaspoon onion powder
- ยฝ teaspoon garlic powder
- ยฝ teaspoon granulated sugar
- ยฝ teaspoon fine sea salt or Kosher
- โ teaspoon black ground pepper
- 2 tablespoon olive oil divided
- 3 bell peppers red, yellow, green
- 1 large onion
To serve:
- 4 large tortillas or 6 small ones, Note 4
- 4 large lettuce leaves
- 4 tablespoon sour cream or creme fraiche or Greek yogurt
- 2 avocados or guacamole or avocado tomato salsa
- 4 tablespoon Cheddar or Mexican cheese
- 1-2 limes
- 2 tablespoon cilantro or parsley
- jalapenos optional for more heat
Instructions
Seasoning:
- Combine all the spices in a small bowl. Set aside.ยพ teaspoon ground cumin + ยพ teaspoon ground coriander + ยฝ teaspoon dried oregano + ยผ teaspoon pure red chili powder + ยฝ teaspoon sweet paprika powder + ยฝ teaspoon smoked paprika powder + ยฝ teaspoon onion powder + ยฝ teaspoon garlic powder + ยฝ teaspoon granulated sugar + ยฝ teaspoon fine sea salt + โ teaspoon black ground pepper
Fajitas:
- Prepare chicken: Slice the chicken into thin strips. Add the lime juice and stir to coat. Sprinkle with the seasoning and stir to coat.1 lb chicken breast/ 450 g + ยฝ lime
- Prepare vegetables: Slice the onions and the peppers. Set aside.3 bell peppers + 1 large onion
- Cook the chicken: Heat 1 tablespoon of the oil in a large cast-iron skillet or a large nonstick pan. Fry the chicken (in batches if necessary) for about 3 minutes, turning the meat a few times. Remove it from the pan.
- Cook vegetables: Add the remaining oil, the vegetables and a pinch of salt. Cook for about 5-6 minutes until they start to soften. Add the chicken and stir for another 2 minutes until the chicken itโs cooked through. Adjust the taste with salt if necessary.
Serve:
- Tortillas: to make them more pliable, you can heat each one on the stove in a large, clean skillet for a few seconds on each side. 4 large tortillas or 6 small ones
- Scoop the chicken and vegetables on top.
- Add toppings: Add a little from each of the serving ingredients: shredded lettuce, guacamole/avocado salsa/ avocado slices/tomato cubes, sour cream, jalapenos, and cheese. Squeeze lime juice on top and add some freshly chopped cilantro or parsley.4 large lettuce leaves + 4 tablespoon sour cream + 2 avocados + 4 tablespoon Cheddar + 1-2 limes + 2 tablespoon cilantro + jalapenos
- Roll the tortillas and serve immediately.
Notes
- Chicken breast: Substitute it with boneless, skinless chicken thighs.
- Seasoning: Substitute the homemade fajita seasoning mix with your favorite brand.
- Paprika: I use sweet smoked paprika, if using hot, adjust the amount of hot chili you are using.
- Tortillas: Soft plain or whole wheat flour tortillas, as many as needed, depending on their size. Or serve in crispy taco shells; they are small, so you will need at least 2-3 per person.
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